|
|
|
|
|
|
Source: Mexican Cooking for Dummies
3 1/2 cups shredded, roasted chicken
3 canned chipotle chiles, seeded and thinly sliced
1/2 bunch cilantro leaves, chopped (1/4 cup)
3 scallions, trimmed and thinly sliced at an angle
4 tablespoons butter, melted
6 (8-inch) flour tortillas
2 cups (about 8 ounces) grated cheese*
Heat oven to 350 degrees F.
In a large bowl, combine chicken, chiles, cilantro and scallions.
Brush one side of each tortilla with butter and place, buttered side down,
on a baking sheet. Brush tops with butter. Spread equal amounts of grated cheese
mix over each tortilla and bake for 5 minutes, until melted.
Spoon equal amounts of chicken mixture over half of each tortilla and fold
over to enclose. Return to oven just long enough to heat through, about 5 minutes.
Serve hot, whole or cut into wedges. Makes 6 servings.
* A mixture of Mexican cheeses is recommended. An easy-melting cheese such
as Mexican (not Spanish) Manchego cheese, Monterey Jack, Muenster or a mild
Cheddar is a must. It may be mixed with a drier cheese, such as Anejo or Panela,
or some Parmesan, Romano or extra-sharp Cheddar.
Quick Recipe Links
American Regional ~
Appetizers ~
Baby Food ~
Barbecue ~
BBQ Guru ~
Beverages ~
Bisquick
Bread ~
Breakfast ~
Cake Mixes ~
Cakes ~
Camping ~
Candy ~
Candy Bar ~
Canning ~
Casseroles
Celebrity ~
Children's ~
Condiments ~
Cookies ~
Cowboy & Ranch ~
Crock Pot ~
Dessert ~
Diet ~
Dressing
Eggs & Cheese ~
Fish & Seafood ~
Fruit ~
Gifts in a Jar ~
Gravy ~
Grilling ~
Holiday ~
International
Jell-O ~
Meat ~
Meatless ~
Military ~
Nutella ~
Packet ~
Pampered Chef ~
Pasta, Rice & Beans ~
Pets ~
Pies~
Pizza
Pressure Cooker ~
Restaurant ~
Salads ~
Sandwiches ~
Sauces ~
School Cafeteria ~
Scratch ~
Seasonings
Side Dishes ~
Smoked ~
Snacks ~
Soup ~
Syrup ~
Tofu ~
Turkey Leftovers