When you are a household of two and make large quantities of any food, you sometimes have to get creative on using it in different ways. Honestly, when there is a food that I really like, I could eat it meal after meal, until it's gone. That isn't the case with Truckin' Man. He isn't quite so big on leftovers. I suppose it comes from eating so many repeated meals in the truck, so I do try to keep him happy and change things up on the meals as much as I can.
This was the case with my Tex Mex Shredded Chicken. We both loved it, but it made such a large amount, that I had to get creative. I had a memory of one of my old favorite foods from the days when I always had my deep fryer and the huge boxes of "fryer food" on hand. Taquitos! I LOVED taquito's. I hadn't had them once since I gave up the fryer, and I missed them! So with a lot of yummy chicken on hand, I gave this a shot, and the whole thing was a huge hit! I rocked them out, and haven't been so proud of a meal in a long time!
For my vegetarian friends, I would suggest trying this with some re-fried beans as the filling in these. I think that would be phenomenal!
Tex Mex Shredded Chicken
Vegetable Oil (or your favorite frying oil)
Seasoned Sour Cream (See Recipe Below) - Optional
Cilantro, Avocado, Salsa - Optional
Warm corn tortilla's in microwave. Keep tortilla's covered with towel while you are working. (I am slow at rolling, so I heat a few tortilla's at a time. The warmer they are the easier they roll!) Spoon one to two tablespoons of Tex Mex Shredded Chicken down center of tortilla. Roll tortilla's as tightly as you can, and secure with toothpick.
Heat oil in skillet over medium high heat. Use enough oil to to cover pan to about 1/8 inch deep. Once hot, place taquito's in skillet. Do not overcrowd the pan, you need room to turn these over easily, and the tooth picks take up space! Cook each side 4-5 minutes, or until golden brown. Drain on papertowel.
Serve immediately with Seasoned Sour Cream, Cilantro, Avocado, Salsa.
Seasoned Sour Cream
1 cup sour cream
1/2 tsp. kosher salt
1/2 tsp. minced garlic powder
Combine and mix well. Refrigerate for 2 to 3 hours before serving.
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