Ingredients:
* 2 cups cooked shredded chicken
* 1 can (10 oz.) mild enchilada sauce
* 1 cup Shredded Mexican 4-Cheese blend
* 1/2 cup minced onion
* 1 can (4 oz.) diced green chiles
* 1/2 tsp. garlic salt
* 3/4 cup Vegetable Oil
* 24 corn tortillas
* Non-stick cooking spray
Method
In a large bowl, combine first 6 ingredients; mix well. Set aside. In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5 seconds on each side; drain on paper towels. Keep warm. Place 2 tablespoons chicken mixture onto each tortilla; roll tortillas jellyroll fashion. Place seam-side down on a cookie sheet sprayed with vegetable cooking spray. Bake at 400F for 15 minutes or until desired crispness.
Notes:
Number of servings: 24 Taquitos or 6 servings
