['1 store-bought whole roasted chicken', '1 cup favorite barbecue sauce', '1 (16-ounce) container sour cream', '1 (4 1/2-ounce) can chopped green chiles', '2 cups frozen corn, thawed', '1 small red onion, diced', '1 clove garlic, peeled, crushed, and minced', '1 cup shredded smoked Gouda cheese', '2 cups shredded Monterey Jack cheese', '1 teaspoon cumin', '1 teaspoon chile powder', '1 tablespoon freshly ground black pepper', '24 flour tortillas', '1 cup vegetable oil, for frying', 'Favorite salsa and guacamole', 'for serving']
In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.
In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.
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