Ingredients:
2 cups cooked chicken, shredded
1 (10 ounce) cans mild enchilada sauce
1 cup shredded cheese cheddar cheese (or a shredded blend) or 1 cup mozzarella cheese (or a shredded blend) or 1 cup monterey jack pepper cheese ( or a shredded blend)
1/2 cup onions, minced
1 (4 ounce) cans green chilies, diced
1 teaspoon garlic salt
3/4 cup vegetable oil
24 corn tortillas
oil ( for deep frying)
sour cream
salsa
guacamole
Directions:
In a large bowl combine chicken, enchilada sauce, cheese, onion, chilies and garlic salt. Mix well and set aside.
In a small skillet, heat oil. Use tongs to dip each tortilla in oil for about 5 seconds on each side. Drain on paper towels. Keep warm.
Place 2 tablespoons of chicken mixture onto each tortills. Toll tortillas as tightly as possible and hold closed with a toothpick.
Heat additional oil in skillet. Deep fry taquitos until browned (about 1-5 minutes depending on how crisp you want them). Drain on paper towel and serve with sour cream, salsa, or guacamole.
Serve 2 taquitos per person.
To freeze: Prepare taquitos as directed. Allow to cool and place on a baking sheet. Freeze until firm and then transfer to a freezer bag.
To serve: Microwave to thaw and reheat.
Servings: 12
Time preparation: 10 min.
Time total: 20 min.