Green Chile Chicken Pockets

I'm not big on frying foods, but once in a while I just get a taste for it, especially if there's Mexican flavors involved.  So last night I decided to put together two of my favorites: chicken and green chilies.  They taste a little like what Chi Chi's used to call chimichangas.  Oh so good!

Here's what you'll need:
1 whole chicken breast, poached and shredded
1 small can green enchilada sauce
2 c sharp cheddar cheese, shredded
10 lg flour tortillas
oil for frying

Line a baking sheet with paper towels then place a cooling rack on top.  This will serve to both drain off excess oil and keep them crisp while in the oven.  Preheat oven to 250.

Heat 1 inch of oil in a cast iron or heavy bottomed skillet over medium high heat.  You'll not it's hot enough when you stick the end of a wooden spoon in the oil and bubbles immediately for around it.

In a bowl, combine the chicken with the enchilada sauce.  You may not need all the sauce.  It will just depend how large the chicken breasts were.  You want the meat to be coated, but not dripping with sauce.

Heat the tortillas in the microwave 20-30 seconds, just until they are pliable.
Place on tortilla on a flat surface.  Place roughly 1/4 c chicken on the bottom third of the tortilla.

Sprinkle with 2-3 TBSP cheese.

Fold bottom third of the tortilla up over the filling.  The fold in both sides.

Roll tightly, until all the filling is covered.

Continue with each tortilla until all the filling is used.  These cook best if allowed to sit an hour or so first; refrigerating helps, too.

When the oil is ready, gently place one pocket into the skillet, seam side down.  I found 2 fit well without cooling the oil too much.

Cook about 2 minutes, until golden brown.  Carefully turn (I used tongs) and cook the other side.

As each is finished browning, place on the rack over the paper towels, and keep warm in the oven until all are cooked.  Serve with sour cream, salsa and any remaining enchilada sauce.

Enjoy!