Skip to Content

Chicken Potato and Chile Taquitos


6" White Corn 5 oz.
Chicken Potato and Chile Taquitos

Scale Your Recipe

Original Recipe Serves 9
Prep Time 10 min
Cooking Time 15 min


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  


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.

Recipe Using Same Product(s)

Stay fresh! Get the latest recipes, programs and product information in your inbox.

By providing your email address through this form, you acknowledge that Mission Foods, through a third-party service provider, is collecting your personal identifying information to provide you with recipes, programs, and product information. For a full explanation of Mission Food’s privacy policy, including your rights as a consumer, please view our privacy policy. For consumers with disabilities, please call 1-800-600-8226 for information pertaining to this notice.
Thanks for signing up. Explore some other fresh ideas.