They were quite tasty, although lots busted. -see the picture. Definitely get them hot before rolling them.
Ingredients
- precooked chicken, shedded or chopped very fine (I had a little over 10 oz.)
- 1 cup salsa (I used this much because my chicken was dry, you may not need this much. I started with 1/2 a cup, then added another 1/2 cup
- Taco sauce - not sure how much I added -about 1/3 cup. I wanted to make my mix a little moist, but not dripping or anything
- cheese - I used fat free cheddar - not sure the amount I used, I'd say 1/2-1 cup depending on how cheesy you want them
- corn tortillas - I ended up making
Directions
- Mix chicken, salsa, and taco sauce and cheese - let stand while preparing the everything else.
- Preheat oven to 375, spray a baking sheet with nonstick spray and set aside
- Dampen 2 paper towels with water. Place tortillas between them. Microwave for about 1 minute. (I started this way, but they were not pliable enough. I made a bunch and they split... I ended up going back and microwaving 2-3 at a time for 30 seconds. That worked a lot better. They came out super hot, but very pliable. I would suggest doing them that way.
- Take 1 tortilla at a time (leaving the rest in the paper towel.) Spray both sides with cooking spray. Spoon about 2 Tablespoons of filling onto the tortilla. (apparently I was supposed to spread this over the whole tortilla, but I didn't. I write it because I would like to try it next time.) Roll tortilla up tightly and secure with a toothpick. Place seam side down on baking sheet.
- Bake for 15-20 minutes (original recipe said only 14-16, but we ended up doing 20 or 21 and they still weren't super crispy.) Allow to cool for 5 minutes.
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