| 12 ounces | Cacique brand Cotija cheese, crumbled |
| 3 pounds | Cooked chicken, shredded |
| 24 | Corn tortillas |
| | Warm Tomato Salsa |
| 8 | Roma tomatoes -- diced |
| 1 | Onion -- diced |
| 1 1/2 cups | Cilantro -- chopped |
| 1 | Serrano pepper -- minced |
| 1 teaspoon | Oregano |
| 5 tablespoons | Olive oil |
| | Salt and pepper -- to taste |
Mix 3/4 cup of the Cotija cheese with the shredded chicken. Fill and roll the tortillas with the chicken and hold closed with a toothpick. Deep fry until crisp and drain. Top with the warm tomato salsa and serve topped with the crumbled Cotija cheese.
Warm Tomato Salsa:
Mix all ingredients and quickly sauté.