Cooking Directions

• Spread each tortilla with 1 tablespoon picante sauce to within 1/2-inch of the edge. 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 in batches and cook until golden brown on all sides, adding additional oil as needed during cooking.  Drain the tortilla rolls on paper towels.  Serve with the sour cream and guacamole.

Ingredients

• 16 corn tortilla (6-inch), warmed
• 1 jar  (16 ounces) Pace® Picante Sauce
• 4 cups  shredded boneless, skinless chicken breasts, cooked
• 2 cups shredded Monterey Jack cheese (about 8 ounces)
• 0.25 cup vegetable oil
• 1 cup sour cream
• 1 cup guacamole