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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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We love Mexican food in our house, and I can't go wrong when I serve these. They are quick and easy - and always gladly received by my family. Ingredients:
2 1/2 cups chicken, cooked and shredded |
2/3 cup salsa |
1/3 cup green onion, sliced |
3/4-1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
6 flour tortillas (8 inches) |
1/4 cup butter, melted |
2 cups monterey jack cheese, shredded |
sour cream |
guacamole |
Directions:
1. In a skillet, combine the first six ingredients.
2. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
3. Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet.
4. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. Fold plain side of tortilla over cheese. Bake at 475 for 10 minutes or until crisp and golden brown.
5. Cut into wedges; serve with sour cream and guacamole.
6. Yield: 6 servings.
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