I seem to be able to eat Mexican food any time, any day (i.e., I never tire of the spicy flavors). Here’s a recipe that is quick and easy and is sure to satisfy any craving for Mexican food you may have.
2-1/2 cups of shredded cooked chicken
2/3 cup of salsa
1/3 cup of sliced green onions
3/4 to 1 teaspoon of ground cumin
1/2 teaspoon of salt
1/2 teaspoon of dried oregano
6 flour tortillas (8-inch)
1/4 cup of butter, melted
2 cups (8 ounces) shredded Monterey Jack cheese
Sour cream and guacamole
1. In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for ten (10) minutes or until heated through, stirring occasionally.
2. Brush one side of the tortillas with butter and place buttered-side down on a lightly-greased baking sheet. Spoon 1/3 cup of the chicken mixture over half of each tortilla and sprinkle with 1/3 cup of the cheese.
3. Fold the plain side of the tortilla over the cheese and bake at 375 degrees for 9-11 minutes or until they are crisp and golden brown. Cut into wedges and serve with the sour cream and guacamole.