INGREDIENTS

16 oz. Chopped Boneless Skin-On Chicken Breast 
1 oz. Vegetable Oil  
8 oz. Diced Idaho Potatoes  
6 oz.  Salsa Verde  
4 oz. Diced Serrano Chiles  
10 Mission® 6" White Corn Tortillas (10600)  
3 oz. Shredded Monterey Jack Cheese  
3 oz. Shredded Cheddar Cheese  
1 oz.  Sour Cream  
1 oz.  Salsa (medium heat) 
1 oz.  Guacamole  

DIRECTIONS

1.) Cook chicken breasts, seasoned to preference, on 350º F grill for 8-10 minutes, turning once. Remove and let cool, then dice into cubes.

2.) Add oil to preheated medium-high heat sauté pan. Cook diced potatoes in oil for 5-6 minutes until golden brown.

3.) Remove from heat. Place on paper towels to remove excess oil.

4.) In a large bowl, combine chicken, potatoes, serrano chiles and salsa verde. Mix with a spoon.

5.) Dip Mission® Corn Tortillas in oil for a second, scoop chicken mixture into tortilla and roll into a tube, using a toothpick to hold together if necesary.

6.) Preheat fryer to 350º F. Place taquitos in basket and fry until golden and crispy. Remove and set on paper towels to remove excess oil.

7.) Serve with sour cream, salsa and guacamole.

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