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Ingredients
  • Filling
  •  
  • 3 cups shredded chicken
  • 2 cups shredded cheese (monterey jack, cheddar, pepper jack, or a Mexican cheese blend are our favorites)
  • 14.5 ounces black beans, rinsed and drained
  • 4 ounces mild fire roasted diced green chilies
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon onion powder
  • ½ teaspoon chipotle chili powder or smoked paprika
  • ½ teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 Tablespoon freshly squeezed lime juice
  • 2 Tablespoons chopped fresh cilantro leaves
  •  
  • Assembly
  •  
  • 10 to 12 flour tortillas
  • 2 to 3 cups vegetable oil for frying
  • Toothpicks
  •  
  • Serving
  •  
  • Pico de gallo
  • Fresh salsa
  • Guacamole
  • Mexican crema or sour cream
  • Queso fresco or cotija cheese
  • Shredded lettuce
  • Lime wedges
  • Cilantro
  • Cilantro lime ranch dressing
Steps
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