Ingredients
- 2 cups shredded rotisserie chicken
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 can chopped green chiles, 4 ounces
- A few leaves fresh cilantro or parsley, finely chopped
- Vegetable or canola oil, for frying
- 12 (6-inch) corn tortillas
Directions
Preheat oven to 425 degrees F.
Season the chicken with cumin, oregano, salt and pepper and mix in the chiles and cilantro or parsley. Dip the tortillas in 1-inch warm oil to soften. Tightly roll a couple of forkfuls of chicken up in the tortillas. Place seam side down and bake 12 minutes.
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