I made these tonight and DAMN were they good.
Pace Picante Sauce (hot)
Cook the chicken thighs. I used a crock pot.
When the chicken is done, drain any liquid.
Preheat the oven to 400 degrees.
Shred the chicken with a fork.
Heat the tortillas in your microwave for two minutes.
(If you don’t heat them, they’ll fall apart when you roll them up)
Grease a pan (These things WILL stick)
Put a little chicken and cheese in the tortilla and roll it up. Don’t use too much filler since you want a small, tight roll.
Place them in the pan turned so they don’t unroll while they’re cooking
Cook for six minutes or until crispy.
Let them cool for a bit before eating, then dip in the Pace and NOM.
(If you don’t have hot Pace Picante sauce you probably live in Yankee Land and I feel sorry for you.)
Cooking the chicken.
I put the chicken thighs in a crock pot, with a can of cream of chicken soup and a bottle of hard cider, on low for 8 hours. (Water or broth is ok too) You want to have enough clear liquid in the pot that the fat will float off and you can drain it.