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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish.Linda Wetzel, Woodland Park, Colorado Ingredients:
2-1/2 cups shredded cooked chicken |
2/3 cup salsa |
1/3 cup sliced green onions |
3/4 to 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 (8 ounces) shredded monterey jack cheese |
sour cream and guacamole |
Directions:
1. In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
2. Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet. Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese.
3. Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole. Yield: 6 servings.
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