Categories: entrees

Ingredients

• 1 roasted chicken, cooled, skin discarded and meat pulled and shredded by hand (rotisserie chicken is just fine)
• 1 tablespoon garlic salt
• 1 teaspoon pepper
• 1 cup chipotle salsa
• 1/2 cup sour cream
• 3 cups green chiles, fresh roasted, diced
• 30 5-inch flour tortillas
• Oil for frying

Directions

1. Shred the chicken by pulling it apart by hand. The pieces should not be uniform in size or shape. Season pulled chicken meat with garlic salt and pepper. Mix thoroughly.

2. Mix the cold chipotle sauce, sour cream and green chiles in a separate bowl. Fold in chicken and mix well.

3. Spread about 2 tablespoons of chicken mixture and spread it in a line horizontally across a tortilla, just below the center line of the tortilla, and roll, leaving sides un-tucked. Place a toothpick or two in the center of the taquito to keep from opening.

4. Heat oil to 350 degrees. Fry the taquitos for 2-3 minutes per side or until golden brown. Internal temperature of chicken should reach 165°. Drain on paper towels.

5. For an approximation of Chuy’s proprietary creamy jalapeno sauce, chop 2 or 3 seeded fresh jalapeno peppers and fold into 1 cup of ranch dressing. Serve taquitos with rice and refried beans, topped with jalapeno sauce and pico de gallo.

6. I made about 2 dozen taquitos from one 3-pound roasted chicken.

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