Ingredients

The following ingredients have 5 Servings
  • 1 - store-bought rotisserie chicken
  • 1 - (16-ounce) container sour cream
  • 1 - (4 1/2-ounce) can chopped green chiles
  • 2 cup(s) frozen corn, thawed
  • 1 - small onion, diced
  • 1 clove(s) garlic, peeled, crushed, and minced
  • 1 cup(s) shredded smoked mozzarella cheese
  • 1 cup(s) extra sharp cheddar cheese
  • 1 tablespoon(s) cumin
  • 1 teaspoon(s) smoky chipotle chile powder
  • 1 tablespoon(s) freshly ground black pepper
  • 10 - flour tortillas (12”)
  • 1 cup(s) vegetable oil, for frying
  • 1 - guacamole or additional sour cream, for serving

Instruction

  • In a large bowl, debone the chicken and shred the meat.
  • Add sour cream, chopped green chiles, corn, onion, garlic, both cheeses, and spices.
  • Toss well.
  • Set oven to 200 and in a large pan over moderate heat, warm 1/4 cup of oil until it sizzles.
  • Meanwhile, put 1/4 cup of the chicken filling into each tortilla, roll, and secure with a toothpick.
  • Working one at a time, pan-fry until the tortillas are golden brown and the interior mixture is warm, about 4 minutes per side.
  • Add additional oil after each fry session. Drain on a paper towel, and transfer to oven to keep warm.
  • When ready to serve, place on platter (or serve 2 per plate), and serve with favorite guacamole or sour cream.