October 3, 2009
2/3 C plus 2 T cooking oil
1 onion chopped
5 cloves of garlic finely chopped (I use my garlic press)
3 cups shredded rotisserie chicken meat (bought at store)
Salt and pepper
1 1/2 cups shredded Monterey jack cheese
12 small tortillas (or 6 large ones)
In a large skillet heat 2 T of the oil over medium heat and add the onion and garlic. Cook until soft. Add the chicken, about 1/2 tsp salt and some pepper (to your liking). Cook until heated through. Transfer to a bowl and add the cheese. Wipe out skillet.
In the same skillet warm the tortillas over low heat just to soften them. Place them on a work surface. Spoon in chicken mixture and roll up the tortillas.
In the same skillet heat the remaining 2/3 C oil over medium high heat. Add the chicken roll ups seam side down and cook, turning once until golden. Drain on paper towels.
Top with salsa, sour cream, and more cheese. Yum!