1 store bought Rotisserie chicken
16 oz. sour cream
4 1/2 oz. can green chilies, chopped
2 c. frozen corn, thawed
1 small onion, diced
1 clove garlic, minced
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
1 T. cumin
1 t. chili powder
1 c. oil, for frying
1 t. pepper
10, 12" flour tortillas
Debone chicken and shred meat. Add sour cream, chilies, corn, onion, garlic, cheeses, and spices. Toss well. Set oven to 200 degrees. Warm 1/4 c. oil in large pan over medium heat until it sizzles. Put 1/4 c. of chicken filling in each tortilla. Roll. Secure with toothpick. Working with one at a time, pan fry until tortillas are golden brown about 4 minutes, each side. Add more oil with each new tortilla. Drain on paper towels. Transfer to oven to keep warm until ready to serve.
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