2 1/2 c. shredded cooked chicken
2/3 c. salsa
1/3 c. sliced green or other onions
3/4 t. or little less ground cumin
1/2 t. salt
1/4-1/2 t. dried oregano
6 flour tortillas
1/4 cup butter, melted or oil
2 cups shredded cheese
sour cream and guacamole
In a large skillet combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes.
2. Brush l side of tortilla with butter or oil; place buttered or oiled side down on a baking sheet. Spoon about 1/3 c. chicken mixture over half of each tortilla and sprinkle with abt 1/3 c. cheese.
3. Fold plain side over and bake at 375 degrees until tortillas are crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole. (created by Linda Wetzel, Woodland Park, Colo)
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