Tuesday, March 10, 2009
Mine did not turn out as nest--so I used Rachael's picture! Recipe from Everyday with Rachael Ray
2/3 cup plus 2 tablespoons vegetable oil
1 onion, chopped
5 cloves garlic, finely chopped
3 cups shredded store-bought rotisserie chicken meat
Salt and pepper
1 1/2 cups shredded monterey jack cheese (about 6 ounces)
12 small corn tortillas
1. In a large skillet, heat 2 tablespoons oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 6 minutes. Add the chicken, 1 teaspoon salt and 1/4 teaspoon pepper and cook, stirring, until heated through. Transfer to a bowl and stir in the cheese. Wipe out the skillet.
2. In the same skillet, warm the tortillas over low heat to soften, about 15 seconds on each side. Place on a work surface, then spoon 1/4 cup chicken mixture down the center of each. Roll up the tortillas.
3. In the same skillet, heat the remaining 2/3 cup oil over medium-high heat. Working in batches, add the chicken rollups seam side down and cook, turning once, until golden, about 2 minutes; drain on paper towels.
These are 5 points a rollup(this is with using all the oil--even though they don't absorb the whole 2/3 cup I put it into my recipe builder that way). I usually order chicken flautas when we go out for mexican food(and they are usually 7 points a piece).
To make it lighter you could remove the cheese or use less oil.
We ate 3 at a time so I had to budget for a 15 point dinner.