I made these tonight and DAMN were they good.
Ingredients:
Chicken Thighs
Shredded Cheese
Corn Tortillas
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.)
UPDATE:
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.
We just made these at our house except I used left over pork shoulder, but my husband is crazy about chicken thighs. I will have to try that.
I’ve got everything on hand but the tortillas. These will be on the menu this weekend!
tell us, Alan, how exactly do you cook the chicken thighs?
This is also a great way to get rid of extra turkey from Thanksgiving. Being Hispanic I must tell you that they taste even better when you soften the tortillas by frying them momentarily before you stuff them, then fry them in hot oil of your choice. Remember everything is better deep fried!!!
Howabout nice hot homemade salsa instead of the watered down store bought?
Sounds good, and I’ve got chicken I need to eat 🙂