Ingredients Jump to Instructions ↓

  1. 2 cups finely shredded or chopped cooked chicken

  2. 2/3 cup salsa

  3. 1/4 cup green onion slices

  4. 3/4 teaspoon ground cumin Vegetable oil

  5. 32 corn tortillas

  6. 2 cups shredded Monterey Jack or cheddar cheese Guacamole

Instructions Jump to Ingredients ↑

  1. Preparation : Combine chicken, salsa, onion and cumin; mix well. Heat about 1/2" oil in small skillet until hot but not smoking. Quickly fry each tortilla in oil to soften, about 2 seconds on each side. Drain on paper towels. Spoon 1 tablespoon chicken mixture and 1 tablespoon cheese down center of each tortilla. Roll tightly; secure with wooden pick. Place seam-side down on baking sheet. Bake in preheated oven at 400'F. about 18-20 minutes or until crisp. Serve warm with guacamole and additional Pace Thick and Chunky Sals


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