Chicken Taquitos

Ingredients

• 1 cup favorite barbecue sauce 
• 1 tablespoon pepper black freshly ground
• 4.5 ounce chiles green chopped canned
• 1 teaspoon chile powder 
• 1 teaspoon cumin 
• 24  flour tortillas 
• 2 cups regular corn frozen thawed
• 1 clove garlic minced crushed peeled
• 1 cup gouda cheese smoked shredded
• 2 cups monterrey jack cheese shredded
• 1 small onion diced red
• 1  roasted chicken whole store-bought
• 12 servings favorite salsa and guacamole for serving
• 16 ounce cup heavy whipping cream sour
• 1 cup vegetable oil for frying

Equipment

• bowl
• frying pan
• paper towels
• toothpicks

Directions

1. In a large bowl, debone the chicken and shred the meat.
2. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
3. In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side.
4. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.