Chicken Taquitos

After making enchiladas yesterday I had some left over chicken, salsa roja, and cheese filling so I decided to throw it in another tortilla but instead of baking it, I fried it and ta-da a taquito! The filling worked for the taquitos because it was saucy but not overly wet. Since I had the filling done it took me only 15 minutes to roll and fry up a couple of taquitos so it was a great speedy lunch.

Ingredients:

1 cup chicken enchiladas filling
5 corn tortillas
tooth picks for sealing
pan with oil about 1/2 inch high (you want the oil to come half way up the rolled taquito so it frys evenly when it is flipped.)

Directions:

1. Pour oil in a pan and put over medium high heat

2. Warm corn tortillas either over a stove burner or by wrapping the tortillas in a dish towel and microwaving for 20 seconds

3. Take one tortilla and place 2 tbs of filling down the center of it.

4. Roll the tortilla around the filling and close them with 2 toothpicks to seal the open flap.

5. Fry one side of the taquito in the oil for about 3 minutes or until golden brown then turn and cook the other side until crispy.

6. Allow taquitos to drain on paper towels and serve with some guacomole!