Ingredients:2 1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onion
3/4 to 1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon dried oregano
6 flour tortillas (8 inches)
1/4 cup butter, melted
2 cups (8 ounces) shredded monterey jack cheese
sour cream and guacamole
In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. Brush one side of tortillas with butter; place buttered side down on a lightly greased baking sheet.
Spoon 1/3 cup chicken mixture over half of each tortilla; sprinkle with 1/3 cup cheese. Fold plain side of tortilla over cheese. Bake at 375° for 9-11 minutes or until crisp and golden brown. Cut into wedges; serve with sour cream and guacamole.
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