These make a great lunch or lighter supper.
(From Taste of Home Magazine, Aug/Sept. 1999)
2-1/2 cups shredded cooked chicken
2/3 cup salsa
1/3 cup sliced green onions
3/4-1 tsp ground cumin
1/2 tsp salt
1/2 tsp dried oregano
6 flour tortillas (8" size)
1/4 cup butter, melted
2 cups (8 oz) shredded Monterey Jack cheese
Sour cream & guacamole, optional
In a skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally.
Brush one side of the tortillas with butter.
Spoon 1/3 cup chicken mixture over half of unbuttered side of each tortillas. Sprinkle with 1/3 cup cheese; fold plain side of tortilla over cheese.
Place on a lightly greased baking sheet.
Bake at 475 for 10 minutes or until crisp and golden brown.
Cut into wedges; serve with sour cream & guacamole, if desired.
Makes 6 servings.