 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
|
Ingredients:
1/2 pound(s) velveeta cut into 1/2 inch cubes |
1 can(s) (10 oz.) rotel diced tomatoes & green chilies drained |
4 cup(s) cooked chicken shredded |
4 green onions thinly sliced |
6 flour tortillas (10 inch) |
Directions:
1. Combine velveeta and rotel in 1.5 qt. microwaveable bowl. Microwave on high 3 minutes or until velveeta is completely melted and mixture is well blended, stirring after 2 minutes. Stir in chicken and onions.
2. Spray large nonstick skillet with cooking spray and heat on medium-high. Spoon about 2/3 cup chicken mixture onto half of 1 tortilla; fold in half. Add to skillet; cook 1 minute on each side or until golden brown on both sides. Remove from skillet. Repeat with remaining tortillas and filling.
3. Cut into wedges.
|
|