Ingredients
2-1/2 cups shredded cooked chicken2/3 cup salsa1/3 cup sliced green onions3/4 to 1 teaspoon ground cumin1/2 teaspoon salt1/2 teaspoon dried oregano6 flour tortillas (8 inches)1/4 cup butter, melted2 cups shredded Monterey Jack cheeseSour cream and guacamole
Preparation
In a large skillet, combine the first 6 ingredients. Cook, uncovered, over medium heat until heated through, about 10 minutes, stirring occasionally.
Brush 1 side of each tortilla with butter; place tortillas 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 each tortilla over filling and cheese. Bake at 375° until tortillas are crisp and golden brown, 9-11 minutes. Cut into wedges; serve with sour cream and guacamole.
