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|2-1/2 cups||shredded cooked chicken|
|1/3 cup||sliced green onions|
|3/4 to 1 teaspoon||ground cumin|
|1/2 teaspoon||dried oregano|
|6||flour tortillas, (8 inches)|
|1/4 cup||butter, melted|
|2 cups||shredded Monterey Jack cheese|
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.