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Chicken Taquitos

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 12


4 cups shredded cooked chicken

1 cup Napa Jack's Barbecue Sauce

1 (16 ounce) container sour cream

1 (4 1/2 ounce) can chopped green chiles

2 cups frozen corn, thawed

1 small red onion, diced

1 clove garlic, peeled, crushed, and minced

1 cup shredded Smoked Gouda cheese

2 cups shredded Monterey Jack cheese

1 teaspoon cumin

1 teaspoon chile powder

1 Tablespoon freshly ground black pepper

24 flour tortillas

1 cup vegetable oil, for frying

Favorite salsa and guacamole, for serving

Adapted From:

This recipe will go in your go-to file for tailgating and football parties.

In a large bowl, combine chicken, barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well. In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side.

Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.