1 rotisserie chicken
3/4 jar of your favorite tamatillo salsa
Corn or flour tortillas
Black beans* optional
Heat the oven to 400. Pull all the meat from the bones of the chicken and shred it into small pieces and place into a large mixing bowl. Add the tamatillo sauce, either of the optional ingredients and stir until well mixed. It should be fairly moist. We have a lot of allergies in our home so we skip the cheese but beans add additional flavor and a nice texture to the taquitos, as well as, extra fiber. We also use corn tortillas instead of flour. Corn tortillas tend to be dry but a little crispier and flour tortillas tend to stay moist and are bigger.
Using a tablespoon scoop the mixture into tortillas. Fill enough to roll up the tortillas completely and place into a baking dish seam down so that they don't unroll during baking. Cook for about 15 min, turn and cook for another 10.
Serve warm with spring salad and orange slices.