2/3 c + 2 T vegetable oil
1 onion, chopped
5 cloves garlic, finely chopped
3 c shredded cooked chicken (i.e. store bought rotisserie or leftovers)
Salt & pepper
1-1/2 c shredded Monterey jack cheese (6oz)
12 small corn tortillas
- In a large skillet; heat 2 T oil over med heat. Add the onion & garlic and cook, stirring, until softened, about 6 min. Add the chicken, 1 t salt and ¼ t pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.
- In the same skillet, warm the tortillas over low heat to soften, about 15 sec on each side. Place on a work surface, then spoon ¼ c chicken mixture down the center of each. Roll up the tortillas.
In the same skillet, heat the remaining 2/3 c oil over med-high heat. Working in batches, add the chicken rollups seam side down and cook, turning once, until golden, about 2 min; drain on paper towels.
Everyday with Rachel Ray