This recipe has an impressive look and taste with little preparation. The leftover chicken gets Mexican flair from cumin in this fun main dish. —Linda Wetzel, Woodland Park, Colorado
Directions 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...
- Yield: 6 servings
- Cooking time: 10 Min
- Rating: 5/5
- Publisher: Tasteofhome.com
- 2-1/2 cups shredded cooked chicken
- 2/3 cup salsa
- 1/3 cup sliced green onions
- 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
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