| 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. |