Ingredients Jump to Instructions ↓

  1. 2 cups 125g / 4.4oz Finely shredded or chopped cooked chicken

  2. 2/3 cup 157ml Picante sauce

  3. 1/4 cup 15g / 1/2oz Sliced green onions

  4. 3/4 teaspoon 3.8ml Ground cumin

  5. 32 Corn tortillas - (6-inch) Vegetable oil

  6. 2 cups 292g / 10oz Shredded Monterey jack cheese - (8 oz.)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Combine chicken, picante sauce, onion and cumin. Mix well. Heat 1/2 inch oil in small skillet until hot. Quickly fry each tortilla until soft (about 5 seconds on each side). Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down the center of each tortilla. Roll tightly and secure (if necessary, with wooden toothpick). Place seam side down on baking sheet. Bake in preheated 400F oven 18 to 20 minutes, until crisp. Serve warm with guacamole and picante sauce. These may be frozen before baking to serve later.


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