"Taquitos", California Style

I made these for dinner the other night and LOVED them.  YUM!  http://www.epicurious.com/recipes/food/views/Chicken-Taquitos-363569

I would like to add that apparently in California, "taquitos" are made with flour tortillas.  That must mean "flautas" are made with corn tortillas? 

Chicken Taquitos

Epicurious  | January 2011

by Chef Dave Northrup

Rush Street, Culver City, California

 

 

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yield: Makes 12 servings

This easy Epicurious-exclusive recipe is from Chef Dave Northrup of Rush Street in Los Angeles. It's perfect for any Super Bowl or tailgating... more ›

  

Ingredients

• 1 store-bought whole roasted chicken
• 1 cup favorite barbecue sauce
• 1 (16-ounce) container sour cream
• 1 (4 1/2-ounce) can chopped green chiles
• 2 cups frozen corn, thawed
• 1 small red onion, diced
• 1 clove garlic, peeled, crushed, and minced
• 1 cup shredded smoked Gouda cheese
• 2 cups shredded Monterey Jack cheese
• 1 teaspoon cumin
• 1 teaspoon chile powder
• 1 tablespoon freshly ground black pepper
• 24 flour tortillas
• 1 cup vegetable oil, for frying
• Favorite salsa and guacamole, for serving

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Preparation

In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.

In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.

I would like to add that if I make these again, I will bake them instead of fry them.  Also, I was a little ambitious with the filling and put too much in each "taquito".  Use a small amount for better results!  I left out the chili powder and onions...