Chicken Taquitos

Name: Chicken Taquitos
Ingredients: 1 store-bought whole roasted chicken; 1 cup favorite barbecue sauce; 1 (16-ounce) container sour cream; 1 (4 1/2-ounce) can chopped green chiles; 2 cups frozen corn, thawed; 1 small red onion, diced; 1 clove garlic, peeled, crushed, and minced; 1 cup shredded smoked Gouda cheese; 2 cups shredded Monterey Jack cheese; 1 teaspoon cumin; 1 teaspoon chile powder; 1 tablespoon freshly ground black pepper; 24 flour tortillas; 1 cup vegetable oil, for frying; Favorite salsa and guacamole, for serving

15 ingredients

2 steps

Ingredients

1 store-bought whole roasted chicken
1 cup favorite barbecue sauce
1 (16-ounce) container sour cream
1 (4 1/2-ounce) can chopped green chiles
2 cups frozen corn, thawed
1 small red onion, diced
1 clove garlic, peeled, crushed, and minced
1 cup shredded smoked Gouda cheese
2 cups shredded Monterey Jack cheese
1 teaspoon cumin
1 teaspoon chile powder
1 tablespoon freshly ground black pepper
24 flour tortillas
1 cup vegetable oil, for frying
Favorite salsa and guacamole, for serving

Directions

1

In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
2

In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.