But you can call ‘em Tacquitos if you wanna. This was very simple and enormously yummy.
- 3 cups cooked chicken, chopped up kinda small
- 24 corn tortillas
- ¾ cup sour cream
- 1 tablespoon taco seasoning mix
- garlic powder, a sprinkle
- onion powder, a sprinkle
- 1 tablespoon parsley flakes (because all food should have little green flecks)
- salt, a few shakes
- olive oil
Preheat the oven to 350° and put foil on a couple of baking sheets. Pour some oil into a small skillet and turn it on medium.
Chop the chicken and add the sour cream and all the seasonings. Stir it up.
To soften the tortillas put them, one at a time, into the hot oil. Be careful. Just a few seconds on each side, then put them onto the cookie tray.
Put a couple of tablespoons of chicken mixture in each tortilla and roll them up. If you are doing it right the tortillas will be quite hot but not so hot they’re causing injury. Kind of a fine line.
Anyway, leave a space between each tacquito on the tray. Bake at 350° for 15 – 20 minutes, turn ‘em over halfway through. They’re done when they look nice and golden.
Serve with salsa and sour cream for dipping. Yummmmmmmmmmmmm!
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