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Chicken Taquitos 
24 Taquitos

2 cups cooked, shredded chicken
1 can (10 oz.) mild enchilada sauce 
1 cup Shredded Cheese, Cheddar and Mozzarella
1/2 cup onion, minced 
1 can (4 oz.) green chiles, diced 
1 tsp. garlic salt 
3/4 cup Vegetable Oil 
24 corn tortillas 
non-stick cooking spray 

In a large bowl, combine first 6 ingredients; mix well. Set aside. 

In a small skillet, heat oil. Using tongs, dip tortillas in oil about 5 seconds on each side; drain on paper towels. Keep warm. 

Place 2 tablespoons chicken mixture onto each tortilla; roll tortillas.

Place seam side down on a cookie sheet sprayed with vegetable cooking spray. Bake at 400 F for 15 minutes or until desired crispness.

Top with sour cream and cheese.

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