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: Epicurious.com
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.