- 5
Ingredients
- Ingredients
- 1 1
- store-bought rotisserie chicken
- 1 1
- (16-ounce) container sour cream
- 1 1
- (4 1/2-ounce) can chopped green chiles
- 2 2
- c
- frozen corn, thawed
- 1 1
- small onion, diced
- 1 1
- clove
- garlic, peeled, crushed, and minced
- 1 1
- c
- shredded smoked mozzarella cheese
- 1 1
- c
- extra sharp cheddar cheese
- 1 1
- Tbsp
- cumin
- 1 1
- tsp
- smoky chipotle chile powder
- 1 1
- Tbsp
- freshly ground black pepper
- 10 10
- flour tortillas (12”)
- 1 1
- c
- vegetable oil, for frying
- 1 1
- guacamole or additional sour cream, for serving
Preparation
Step 1
Directions
Step-By-Step
1
In a large bowl, debone the chicken and shred the meat.
2
Add sour cream, chopped green chiles, corn, onion, garlic, both cheeses, and spices.
3
Toss well.
4
Set oven to 200 and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
5
Meanwhile, put 1/4 cup of the chicken filling into each tortilla, roll, and secure with a toothpick.
6
Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm, about 4 minutes per side.
7
Add additional oil after each fry session. Drain on a paper towel, and transfer to oven to keep warm.
8
When ready to serve, place on platter (or serve 2 per plate), and serve with favorite guacamole or sour cream.