This isn’t an earth shattering recipe. It just isn’t. I started with a recipe in my former company’s cookbook, but I’ve since simplified it to make it easier and quicker, while just as tasty! It takes 5 minutes to prepare and 10-15 minutes to bake. Yummers!
2 ½ cup cooked chicken (shredded or chopped)
2/3 cup salsa
1/2 cup green onions (sliced)
¾ tsp cumin
½ tsp salt
½ tsp dried oregano
6 flour tortillas (smaller size)
1/4 cup melted butter or tub butter
2 cups Monterey jack cheese
Sour cream & guacamole
In skillet, combine first 6 ingredients. Heat through – about 10 minutes. Brush one side of each tortillas with butter. Place butter side down on cookie sheet.
Spoon 1/3 cup chicken mixture over half of unbuttered side of the 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. Cut into wedges; serve with sour cream and guacamole. Yield: 6 servings.