chicken filled corn tortillas, great appetizer!
12 corn tortillas
1 can (10 oz) white chicken, drained
¼ cup shredded cheese (cheddar, colby or taco blend)
tabasco or hot sauce
No nutrition information available
Mix chicken and cheese with fork, add several drops of tabasco (more or less as to your liking)
Heat oven to 350°.
Warm 1 tortilla in a non-greased skillet over med-high heat for 10-15 seconds, flip and heat 5-10 sec.
Remove and spread 1 heaping tablespoon of mix onto half the tortilla. Roll from the filled side tightly to form the taquito. Place in glass baking dish sprayed with a non-stick spray.
As you are filling and rolling one taquito you can be heating one in the skillet. Repeat until all are rolled. Bake 30 minutes.
Serve as appetizer with salsa or serve as a main course - top with lettuce, tomato, olives, sour cream, salsa, etc.