Crispy Tortilla Rolls

(Thanks again Google for the image!)

I would call these Taquitos, but the recipe says they are "Crispy Tortilla Rolls", so call it what you will- they were YUMMY!

Its pretty much your standard Mexican meal- tortillas, cheese, salsa and whatever else sounds good!

Here is the recipe:

Ingredients:

16 corn tortillas (6-inch), warmed (we used 10 flour tortillas- soft taco sized. I ate 2 and was stuffed!!!)
1 jar (16 ounces) Salsa- you won't use the whole thing, unless you want to I guess!
4 cup shredded cooked chicken
2 cups shredded Monterey Jack cheese (about 8 ounces)
Vegetable oil
Sour cream
Guacamole

Directions:

Spread each tortilla with 1 tablespoon salsa. 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 3 at a time and cook until they're golden brown on all sides, adding the remaining oil as needed during cooking. Serve with the sour cream and guacamole.

***So this seemed pretty fatty, maybe its just because I rarely fry food. I think next time I will just butter the pan so it doesn't stick and "fry" it that way. That's how I do quesadillas and those come out crispy and golden too!

Enchilada Scale: 9.0. Easy and yummy. Then again, I am a lover of Mexican Food, so the enchilada scale always seems to tip in the favor of anything wrapped in a tortilla...