1. In a large bowl, mix two cups shredded chicken, 1/2 cup salsa verde, and 1/2 cup shredded Chihuahua cheese or queso quesadilla. Set aside.

2. Heat oven 400°F. Line baking sheet or jelly roll pan with parchment paper and set aside.

3. On comal or skillet, heat tortillas so they’re pliable, but not completely cooked.

4. Spoon about 1/3 cup chicken, and salsa and cheese mixture into each tortilla and roll tightly.

5. Place taquitos on a parchment-lined baking sheet at least two inches apart.

6. Bake in oven, turning after seven minutes. Turn taquitos three times to ensure tortillas get sufficiently baked and crunchy. It is normal for some filling to leak out.

7. While taquitos are baking, make Salsa Mexicana garnish.

8. Seed and dice two Roma tomatoes, dice the half serrano chile, finely dice the 1/4 cup white onion, and finely chop two tablespoons cilantro. Mix well and set aside.

9. To make Avocado Salsa Verde, add one cup HERDEZ® Salsa Verde, one large Hass avocado, juice of one large lime, and two tablespoons chopped cilantro to a blender or small food processor.

10. When taquitos are done, spoon the Avocado Salsa Verde over them, then sprinkle with Salsa Mexicana as a garnish.