In my attempt to diversify my culinary interests, I picked up a bargain-bin cookbook for Mexican food. I figure if I’m ever to try out Mexican, it should be while I’m living in the States. The grocery stores here certainly are well-stocked with the necessary ingredients. A recipe for chicken tortillas caught my eye, in large part because it made use of cooked chicken, which is great if you’ve got leftover chicken. Plus, it looked to be a pretty easy recipe, with minimal prep work, ideal for my time-crunched husband.
adapted from Mexican
5 soft corn tortillas
cooked chicken diced
1/2 tsp mild chili powder
1/2 onion, chopped
1 tbsp, finely chopped fresh cilantro
1 tbsp sour cream
Heat tortillas in a skillet with a little butter. Set aside and keep warm. Add chicken to pan and stir in chili powder, onion, cilantro and salt (to taste). Remove from heat and stir in sour cream, just enough to bind mixture together. Spoon chicken mixture down the center of each tortilla. Roll up very tightly and secure with toothpick if necessary to hold together. Heat oil in a skillet until hot and fry the rolls until golden and crisp. Carefully remove and drain on paper towels. Serve with guacamole.
A few notes on preparation: The cilantro that I’d bought a little while ago had unfortunately gone bad by the time we got around to making Mexican, so we weren’t able to include cilantro in this dish. For the guacamole, we used the avocado dip that we made with the crunchy tortilla chicken. We also sprinkled a bit of grated cheese and some chopped tomatoes on top.
The dish, despite not having any cilantro, turned out wonderfully. Super tasty…with just the right amount of kick (but not too spicy for those of us who are spiciness wimps). The tomato and cheese garnish were a nice touch, with the cheese adding its usual deliciousness and tomatoes refreshing the mouth nicely. For such a quick and straightforward meal, it certainly hit the spot!