Chicken Taquitos

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

From the kitchen of Carly

Shredded roasted chicken mixed with smoky Gouda, charred corn, and green chiles gets rolled tight and pan-fried until the tortilla turns golden and crispy. Barbecue sauce and sour cream bind it all together into something impossible to eat just one of.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 store-bought whole roasted chicken
11 cup favorite barbecue sauce
11 (16-ounce) container sour cream
11 (4 1/2-ounce) can chopped green chiles
12 cups frozen corn, thawed
11 small red onion, diced
11 clove garlic, peeled, crushed, and minced
11 cup shredded smoked Gouda cheese
12 cups shredded Monterey Jack cheese
11 teaspoon cumin
11 teaspoon chile powder
11 tablespoon freshly ground black pepper
124 flour tortillas
11 cup vegetable oil, for frying
1Favorite salsa and guacamole
1for serving

Instructions

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.
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.