Serving Size: 4
2 cups shredded cooked chicken
2/3 cup salsa
2 tablespoons vegetable oil
1 garlic clove, finely chopped
1 medium onion, chopped
1 small red bell pepper, chopped
1 teaspoon ground cumin
4 (10 inches) flour tortillas
1/4 cup butter, melted
1 1/2 cup(s) cups shredded Monterey Jack cheese
Salt to taste
Sour cream and guacamole
- Preheat oven to 375 degrees F.
- In a large skillet, heat the oil over medium heat. Add the garlic and onions; sauté until softened. Add chicken, bell peppers, salsa, cumin and salt to taste. Cook, stirring occasionally, for 8-10 minutes or until heated through.
- Place tortillas on baking sheets. Brush one side of each tortilla with butter. Turn tortillas over and spread chicken mixture over half of each tortilla; sprinkle with cheese. Fold in half. Bake for 8-10 minutes or until golden brown.
- Cut each tortilla into thirds. Serve with sour cream and guacamole.
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