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Source: Campbell's Recipes
Tagged With: 16 servings
Crispy Tortilla Rolls
Corn tortillas are rolled up with shredded chicken, cheese and picante sauce, then fried until crisp...served with sour cream and guacamole, these rolls are sure to become a favorite!
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Serves: 16 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
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16 corn tortilla (6-inch), warmed
1 jar (16 ounces) Pace® Picante Sauce
4 cups shredded cooked chicken
2 cups shredded Monterey Jack cheese (about 8 ounces)
Vegetable Oil
sour cream
guacamole




Spread each tortilla with 1 tablespoon picante sauce to within 1/2-inch of the edge. Top each with 1/4 cup chicken and 2 tablespoons cheese. Roll up the tortillas around the filling and secure with toothpicks.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Add the tortilla rolls in batches and cook until golden brown on all sides, adding additional oil as needed during cooking.  Drain the tortilla rolls on paper towels.  Serve with the sour cream and guacamole.
Recipe Note: To secure the rolls with toothpicks, insert the toothpick straight into the tortilla flap. Place the rolls into the skillet with the toothpick straight up. Cook until the bottoms of the rolls are golden brown.  Remove the toothpicks and turn the rolls seam-side down and cook until golden brown.





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