Chicken Taquitos

wtorek, 28 stycznia 2014

2 cups cooked chicken, shredded
1 (10 ounce) can mild enchilada sauce
1 cup shredded cheese cheddar cheese (or a shredded blend) or 1 cup mozzarella cheese (or a shredded blend) or 1 cup monterey jack pepper cheese (or a shredded blend)
1/2 cup onion, minced
1 (4 ounce) can green chilies, diced
1 teaspoon garlic salt
3/4 cup vegetable oil
24 corn tortillas
oil (for deep frying)
sour cream
salsa
guacamole

1 In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
2 In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
3 Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
4 Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
5 Serve 2 taquitos per person.
6 To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
7 To serve: Microwave to thaw and reheat.

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