3 boneless skinless chicken breasts
1 can petite cut diced tomatoes, drained
1 can diced green chilies, drained
1 pkt mild taco seasoning
1/4 c sour cream
1 c grated cheese
Tortillas
Oil for frying
Toppings to smother it with (refried beans, mexican rice, shredded lettuce, sour cream, guacamole, salsa, cheese, etc.)
Cook the chicken (I boil it, Mom would Foreman Grill it). Mix tomatoes, chilies, taco seasoning, sour cream, and cheese in a pot. Shred chicken into pot; stir until well mixed. Put some (not too much, but it depends on the size of your tortillas) of this mixture into the middle of each tortilla. Fold ends in and roll like for a burrito. Stick a wooden toothpick in at an angle to keep it closed. Heat oil in a large frying pan, pot, or deep fryer until hot. Put the chimis into the oil and fry until golden, turning once or twice. Drain on paper towels. Remember to remove the toothpicks before you serve them. Put in the center of a plate and smother with toppings. Serve warm.
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