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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 6 |
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So yummy Ingredients:
2 1/2 cups shredded cooked chicken |
2/3 cup salsa |
1/3 cup sliced green onion |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon dried oregano |
6 8-inch flour tortillas |
1/4 cup butter or 1/4 cup margarine, melted |
2 cups shredded monterey jack cheese |
sour cream |
guacamole |
Directions:
1. In a skillet, combine the first 6 ingredients.
2. Over medium heat, cook uncovered, for 10 minutes or until heated through, stirring occasionally.
3. Brush one side of tortillas with butter.
4. Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortilla.
5. Sprinkle with 1/3 cup of cheese; fold in half.
6. Place on a lightly greased baking sheet.
7. Bake at 475 degrees for 10 minutes or until crisp and golden brown.
8. Cut into wedges; serve with sour cream and guacamole.
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