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- 1.5 lbs boneless, skinless chicken breasts - 1 cup salsa verde - 1 teaspoon ground cumin - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon chili powder - Salt and black pepper to taste - 1 cup shredded cheese (sharp cheddar or zesty pepper jack) - 12 small corn tortillas The main ingredients blend to create a flavorful filling. The chicken cooks in the salsa verde. The spices add depth and warmth. You can choose cheese based on your taste. Sharp cheddar adds a rich flavor. Pepper jack gives a spicy kick. - Cooking spray or olive oil for frying - Fresh cilantro for garnish - Lime wedges for serving Optional ingredients elevate your taquitos. Using cooking spray or olive oil helps achieve a crispy texture. Fresh cilantro adds brightness and freshness. Lime wedges offer a zesty finish. You can serve them to enhance every bite. - Place chicken breasts in the slow cooker. - Mix salsa verde with ground cumin, garlic powder, onion powder, chili powder, salt, and pepper. Pour this mix over the chicken. - Set the slow cooker on low for 6-7 hours or high for 3-4 hours. - Once cooked, shred the chicken with two forks. - Preheat a skillet over medium heat and grease it lightly. - Take a corn tortilla, add a few spoonfuls of chicken, and sprinkle cheese. Roll it tightly. - Fry the taquitos for 2-3 minutes on each side until golden brown. - Drain excess oil on paper towels before serving. - How to achieve the crispiest texture: To get that perfect crunch, start by using small corn tortillas. Make sure they are fresh, as older tortillas can tear easily. When frying, heat your oil well. If the oil is not hot enough, the taquitos will absorb too much oil and become soggy. Fry them in batches, and do not crowd the pan. This ensures even cooking and crispiness. - Tips for rolling tortillas without tearing: Warm your tortillas before rolling. You can do this by placing them in a dry skillet for a few seconds. This makes them more flexible. When you add the filling, don’t overstuff the tortillas. A few spoonfuls of chicken and cheese is enough. Start rolling from one end tightly but gently. This helps keep your filling in place and avoids tears. - Additional spices to consider: Besides the spices in the recipe, you can add smoked paprika for a smoky kick. A pinch of cayenne pepper can bring heat if you like spice. A touch of lime zest adds a fresh flavor that brightens the dish. - Using different salsas or sauces: Get creative with salsas! Try mango salsa for a sweet twist, or a smoky chipotle salsa for added depth. You can even use a creamy sauce like avocado crema to enhance the flavor and texture. Each option will give your taquitos a unique taste that you can enjoy. {{image_4}} You can switch the chicken for pork or beef. These meats work well with salsa verde. Pork shoulder cooks nicely in the slow cooker. Beef chuck is another great choice. Both meats bring rich flavors to your taquitos. Just remember to adjust cooking times. You want them tender enough to shred easily. If you prefer a meat-free meal, use beans or mushrooms. Black beans or pinto beans add protein and texture. Simply mash them slightly before mixing with salsa verde. For mushrooms, try using portobello or cremini. Cook them until tender, then mix them with the sauce. Your taquitos will still be delicious and filling. Want to make it spicy? Add jalapeños to the filling. You can mix in fresh jalapeños or pickled ones. They bring a nice kick to each bite. You can also toss in fresh veggies like bell peppers or corn. This adds crunch and flavor. Customize your heat level to suit your taste. After enjoying your taquitos, store any leftovers in the fridge. Place them in an airtight container. This keeps them fresh and tasty. The taquitos stay good in the fridge for about 3 to 4 days. Be sure to check for any signs of spoilage before eating. If you want to save some for later, freezing is a great option. First, let the taquitos cool down completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer the taquitos to a freezer-safe bag. This method helps prevent them from sticking together. When you're ready to eat, take out the frozen taquitos. Reheat them in the oven at 400°F (200°C) for about 15-20 minutes. This will make them hot and crispy again. You can also use an air fryer for quicker results. Enjoy your delicious taquitos anytime! Can I make these taquitos in an oven? Yes, you can bake taquitos. Preheat your oven to 425°F. Lay the rolled taquitos seam-side down on a baking sheet. Lightly spray them with cooking spray for a crisp texture. Bake for 15 to 20 minutes until golden brown. How do I prevent the tortillas from tearing? To avoid tearing, warm the tortillas first. You can heat them in a skillet for about 30 seconds on each side. This softens them. You can also wrap them in a damp paper towel and microwave for 30 seconds. This will make them flexible. What can I serve with taquitos? Serve taquitos with fresh salsa, guacamole, or sour cream. A side of rice and beans pairs nicely too. You can also add a simple salad for a fresh crunch. Lime wedges add a nice zest right before serving. We covered how to make delicious taquitos using simple ingredients and steps. From preparing the chicken to frying them until crispy, it's easy to create a great meal. Remember, you can customize these taquitos with different proteins or toppings to suit your taste. Don't forget about storage tips to enjoy your leftovers later. Now, get ready to impress your friends and family with your taquito skills. Happy cooking!

Slow Cooker Salsa Verde Chicken Taquitos

Craving a tasty dinner idea? Try these Slow Cooker Salsa Verde Chicken Taquitos! With juicy chicken, zesty salsa verde, and crispy tortillas, they're perfect for any occasion. Discover how easy it is to whip up this flavorful dish with just a few simple ingredients. Click through for the full recipe and indulge in a delicious treat your family will love! Make mealtime stress-free and satisfying with this quick and delicious recipe.
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Ingredients
  

1.5 lbs boneless, skinless chicken breasts

1 cup salsa verde

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon chili powder

Salt and freshly ground black pepper to taste

1 cup shredded cheese (choose between sharp cheddar or zesty pepper jack)

12 small corn tortillas

Cooking spray or olive oil for frying

Fresh cilantro, finely chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Begin by placing the boneless, skinless chicken breasts into the slow cooker. Ensure they are arranged in a single layer for even cooking.

    In a mixing bowl, whisk together the salsa verde, ground cumin, garlic powder, onion powder, chili powder, and a generous pinch of salt and freshly ground black pepper. Pour this flavorful mixture evenly over the chicken breasts in the slow cooker.

      Cover the slow cooker with its lid and set it to cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and easily shredded with a fork.

        Once the cooking time is completed, carefully remove the chicken from the slow cooker and shred it using two forks, allowing it to cool slightly for easier handling. Mix the shredded chicken back into the remaining salsa verde sauce in the cooker, stirring until well coated and combined.

          Preheat a skillet over medium heat and lightly grease it with cooking spray or a drizzle of olive oil to prevent sticking.

            Take one corn tortilla and place a few spoonfuls of the shredded chicken mixture in the center, followed by a generous sprinkle of shredded cheese. Roll the tortilla tightly but gently, ensuring the filling is secure.

              Place the rolled taquito seam-side down onto the preheated skillet. Repeat this rolling process with the remaining tortillas and filling.

                Fry the taquitos for approximately 2-3 minutes on each side, or until they achieve a beautiful golden brown color and a crispy texture. Ensure not to overcrowd the skillet for the best results.

                  Once fried, transfer the taquitos to a plate lined with paper towels to allow any excess oil to be absorbed.

                    Serve the delicious taquitos warm, garnished with a generous sprinkle of chopped cilantro and accompanied by lime wedges for a zesty finishing touch.

                      - Prep Time: 20 minutes

                        - Total Time: 7 hours 20 minutes

                          - Servings: 4