Make these Salsa Verde Chicken Taquitos with Sweet Potato Croutons for your next dinner party! They are crunchy on the outside and so flavorful on the inside. The acidity from the salsa verde combined with the sweetness from the sweet potato croutons tastes incredible. Pair these with guacamole or an avocado crema and enjoy!
Details:
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 13-15 taquitos
Ingredients:
Shop ingredients at your local Kroger store.
Taquitos
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2 chicken breasts
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2 tbsp avocado oil
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1/2 cup chopped cilantro
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1 cup store-bought salsa verde
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1 cup shredded cheddar cheese
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1 cup baby spinach, chopped
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1 cup sweet potato croutons
Avocado Crema
- 1/2 cup extra virgin olive oil
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1/2 cup cilantro
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1/4 cup lime juice
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1 avocado
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1 jalapeño, halved and seeded
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pinch of salt and pepper
Instructions:
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In a medium-sized pot, heat the avocado oil. Sear the chicken breasts and both sides, for about 2-3 minutes on each side. Then add the salsa and bring it to a boil. Cover and reduce to low heat. Simmer for 25 minutes.
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Meanwhile, make the crema by adding all the ingredients to a food processor. Blend until creamy and set aside.
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In an air fryer, cook the sweet potato croutons at 400°F for 5 minutes and set aside.
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Shred the chicken with two forks or in a hand mixer.
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Add the shredded chicken, cheese, spinach, and croutons in a bowl and mix until everything is well combined.
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Microwave 13-15 tortillas for about 30 seconds or until they are soft and pliable. Line spoonfuls of the filling on one end of the tortilla and roll it up, placing fold side down. Place the taquitos in a baking dish lined with parchment paper and spray the tops with oil.
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Bake for 15-20 minutes, until the edges are crispy.
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Serve with the avocado crema, and enjoy!