Ingredients
- 8 tortillas
- 425 gr chicken (chopped)
- 160 ml picante sauce
- 60 gr jack cheese (shredded)
- 60 gr chedar cheese (shredded)
- 55 gr melted butter
- 40 gr green onion
- 2 gr cumin (ground)
- 1 gr salt
Combine chicken, sauce, onion, cumin, oregano and salt in a saucepan. Simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about half cup of mixture on unbuttered side of tortilla. Top with cheese, fold over and bake in a dish for about 15 minutes.
