Ingredients
- 1 14 cups salsa
- divided
- 1 cup chopped cooked chicken breast
- 1 (4 ounce) canchopped green chilies
- drained
- 2 tablespoons fresh cilantro
- chopped
- 14 teaspoon cumin
- 6 7-inch flour tortillas
- 1 12 cups shredded jalapeno pepper cheese or 1 12 cups Mexican blend cheese (or whatever you like.)
Instructions
- Combine 1/2 c.
- salsa, chicken, chilies, cilantro and cumin.
- Place 1 tortilla in lightly greased skillet over med-hi heat.
- Immediately spoon about 1/6 of salsa mixture over tortilla.
- Sprinkle with 1/4 c.
- cheese and heat 1 min.
- Fold in half; cook 30 seconds or until lighlty browned.
- repeat w/ remaining tortillas.
- Cut each tortilla into 4 wedges.
- Top w/ remaining 3/4 c.
- salsa, if desired.
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