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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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From Everyday with Rachael Ray Magazine, February 2009. I haven't made this yet - I'm posting to try later. Ingredients:
2/3 cup vegetable oil |
2 tablespoons vegetable oil |
1 onion, chopped |
5 garlic cloves, finely chopped |
3 cups shredded chicken, store-bought rotisserie chicken is suggested |
salt and pepper |
1 1/2 cups shredded monterey jack cheese (about 6 oz) |
12 small corn tortillas |
Directions:
1. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.
2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.
3. In the same skillet, heat the remaining 2/3 cup oil over medium-high heat. Working in batches, add the chicken rollups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels.
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