 |
Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 20 |
|
In under half an hour, you've got all the gooey, spicy goodness of enchiladas in a neat, hand-held package. Bring on the cervezas! Ingredients:
1 20-ounce package soft flour tortilla shells |
1 whole smoked or roasted chicken, roughly chopped or shredded |
1 small red onion, minced |
tomatilla salsa |
1 bunch green onions, sliced |
red salsa |
2 cups sharp or medium cheddar cheese, shredded |
fresh cilantro or chives, sliced (for garnish) |
Directions:
1. Turn broiler to low and pre-heat.
2. Using a small biscuit cutter, cut rounds from the full-sized tortillas.
3. In a lightly-oiled pan or panini grill, cook until lightly browned.
4. In a microwave-safe bowl, mix the chicken and minced red onion with the tomatilla salsa: cook in the microwave for about 1 minutes, stirring once, until mixture is warmed through.
5. Place the rounds on a lined cookie sheet, then add about 1 tablespoon of the chicken mixture to the center of each round.
6. Sprinkle with green onion, then place a dab of red salsa on top.
7. Cover with about a tablespoon (or so) of the cheese.
8. Place into the pre-heated oven under the broiler and cook for about 5-6 minutes, until the cheese has melted.
9. Remove to serving tray, place slivers of cilantro or chive atop each round and serve immediately.
|
|