Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 2 | servings | Chicken Breast (Non-Breaded) | 1/3 | cup, chopped | green onions | 1/2 | teaspoon | salt | 3/4 | teaspoon | Spices, ground cumin | 1/2 | teaspoon | oregano | 6 | tortillas (approx 7-8 | tortilla, corn | 1/4 | cup | unsalted butter, cold | 2 | cups, shredded | monterey jack cheese - shredded |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | In a large skillet, combine the first six ingredients. Cook, uncovered, over medium heat for 10 minutes or until heated through, stirring occasionally. | 2 | 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. | 3 | 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 if you would like. |
|