Ingredients
cooking oil
10 (6-inch) corn tortillas
2 c. chopped cooked chicken
2 (4 oz.) cans chopped green chilies
1/3 c. chopped onion
1 c. salsa
2 c. shredded Monterey Jack cheese
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Mild fruity dried chile — red enchilada sauce, carne adovada
Apple smoke flavor rub — pork chops, chicken thighs, salmon
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Heat 2 tablespoons oil in skillet. Holding a tortilla with tongs, dip each in hot oil 5 to 10 seconds, or until limp. Drain on paper towels. Add more oil if necessary. Combine chicken, chilies, onion and salsa; spoon about 1/4 cup chicken mixture on tortilla. Roll up. Place tortillas, seam side down, in a 13 x 9 x 2-inch baking dish. Bake, covered, in a 350° oven for 20 to 25 minutes. Uncover; spread cheese on top. Bake 5 minutes longer, or until cheese melts.