| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Main dish, Poultry, Mexican |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Chopped chicken |
| 1/3 |
c |
Green onion, chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Melted butter |
| 1/2 |
c |
Shredded Jack cheese |
| 2/3 |
c |
Picante sauce |
| 1 |
ts |
Ground cumin |
| 8 |
|
Tortillas, flour |
| 1/2 |
c |
Shredded Chedar cheese |
INSTRUCTIONS
Combine chicken, sauce, onion, cumin, oregano and salt in a saucepan.
Simmer 5 minutes or until most of liquid has evaporated. Brush one side of
tortillas with butter. Spoon about 1/2 cup of mixture on unbuttered side of
tortilla. Top with cheese, fold over and bake in a dish for about 15
minutes.
A Message from our Provider:
“Don’t put a question mark where God puts a period.”