Crispy Tortilla Rolls
Corn tortillas are rolled up with shredded chicken, cheese and picante sauce, then fried until crisp...served with sour cream and guacamole, these rolls are sure to become a favorite!
Ingredients
16 corn tortilla (6-inch), warmed
1 jar (16 ounces) Pace® Picante Sauce
4 cups shredded boneless, skinless chicken breasts, cooked
2 cups shredded Monterey Jack cheese (about 8 ounces)
0.25 cup vegetable oil
1 cup sour cream
1 cup guacamole
1 jar (16 ounces) Pace® Picante Sauce
4 cups shredded boneless, skinless chicken breasts, cooked
2 cups shredded Monterey Jack cheese (about 8 ounces)
0.25 cup vegetable oil
1 cup sour cream
1 cup guacamole
Instructions
Spread each tortilla with 1 tablespoon picante sauce to within 1/2-inch of the edge. Top each with 1/4 cup chicken and 2 tablespoons cheese. Roll up the tortillas around the filling and secure with toothpicks.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the tortilla rolls in batches and cook until golden brown on all sides, adding additional oil as needed during cooking. Drain the tortilla rolls on paper towels. Serve with the sour cream and guacamole.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the tortilla rolls in batches and cook until golden brown on all sides, adding additional oil as needed during cooking. Drain the tortilla rolls on paper towels. Serve with the sour cream and guacamole.
Crispy Tortilla Rolls
Corn tortillas are rolled up with shredded chicken, cheese and picante sauce, then fried until crisp...served with sour cream and guacamole, these rolls are sure to become a favorite!
Directions
Print
Spread each tortilla with 1 tablespoon picante sauce to within 1/2-inch of the edge. Top each with 1/4 cup chicken and 2 tablespoons cheese. Roll up the tortillas around the filling and secure with toothpicks.Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the tortilla rolls in batches and cook until golden brown on all sides, adding additional oil as needed during cooking. Drain the tortilla rolls on paper towels. Serve with the sour cream and guacamole.
Ingredients
16 corn tortilla (6-inch), warmed1 jar (16 ounces) Pace® Picante Sauce4 cups shredded boneless, skinless chicken breasts, cooked2 cups shredded Monterey Jack cheese (about 8 ounces)0.25 cup vegetable oil1 cup sour cream1 cup guacamole
Spinach & Feta Cups
Perfectly seasoned chopped spinach combine...
Quick Mini Quiche Cups
How creative! Tortillas are pressed into...
Peanut Butter & Celery Logs
Wholesome peanut butter stuffed into celer...
Creamed Onion Bake
Looking for a deliciously different side d...