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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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This makes a simple and quick weeknight meal, especially if you have leftover cooked chicken. I serve it with rice and some cornbread. Ingredients:
1/2 lb velveeta cheese, cut into 1/2 inch cubes |
1 (10 ounce) can rotel diced tomatoes and green chilies, drained |
4 cups cooked chicken, shredded |
4 green onions, thinly sliced |
6 flour tortillas (10 inch) |
Directions:
1. Combine Velveeta and Rotel in 1 1/2 quart microwaveable bowl; microwave on high 3 minutes or until velveeta is completely melted and mixture is well blended, stirring after 2 minutes.
2. Stir in chicken and onions.
3. Spray large nonstick skillet with cooking spray and heat on medium-high heat; spoon about 2/3 cup chicken mixture onto half of 1 tortilla; fold in half.
4. Add to skillet, cook 1 minute on each side or until golden brown on both sides.
5. Remove from skillet.
6. Repeat with remaining tortillas and filling.
7. Cut into wedges.
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