5/5
(1 Votes)
Ingredients
- 2 c. shredded cooked chicken
- Peanut oil
- 1 (16 oz.) can refried beans
- 1 (12 oz.) jar green chili salsa, divided
- 12 flour tortillas
- 2 c. shredded Monterey Jack cheese (8 oz.)
- 2 c. shredded lettuce
- 1 (8 oz.) container sour cream
Preparation
Step 1
Mix chicken with ½ can of the beans (1 c.) and ¼ c. of the green chili salsa. In a sauté pan, heat one inch peanut oil to 375º on deep fry thermometer over medium heat. Soften tortillas according to package directions. Set aside ¾ c. of the cheese for garnish. Place about ¼ c. of the chicken mixture and a heaping tablespoon of the cheese
on end of each tortilla.
Fold one side of tortilla over filling, then fold in the other two sides. Fold fourth side over secure with toothpicks.
Fry two or three at a time, folded side down, about 1 min.. Turn and fry 1 min. longer, or until golden brown and crisp. Drain on paper towels; remove toothpicks. Serve with lettuce, sour cream and remaining beans, salsa and cheese.