8-oz Velveeta, cut into small cubes
1 can (10-oz) diced tomatoes & green chilies, drained
4 cups shredded cooked chicken
4 green onions, sliced thin
6 (10-inch) flour tortillas
Combine the Velveeta and tomatoes in a 1 1/2-quart microwave-safe dish. Microwave on high for 3 minutes or until the cheese is completely melted and mixture is well blended, stirring after the first 2 minutes. Stir in the chicken and onions.
Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Spoon approximately 2/3 cup of the mixture onto half of a tortilla, fold other half over the filling. Add to the skillet and cook 1 minute on each side or until golden brown on both sides.
Repeat process with remaining 5 tortillas.
Cut each into wedges for appetizer or snack servings. Or leave whole for a regular serving.
4 cups shredded cooked chicken
4 green onions, sliced thin
6 (10-inch) flour tortillas
Combine the Velveeta and tomatoes in a 1 1/2-quart microwave-safe dish. Microwave on high for 3 minutes or until the cheese is completely melted and mixture is well blended, stirring after the first 2 minutes. Stir in the chicken and onions.
Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat. Spoon approximately 2/3 cup of the mixture onto half of a tortilla, fold other half over the filling. Add to the skillet and cook 1 minute on each side or until golden brown on both sides.
Repeat process with remaining 5 tortillas.
Cut each into wedges for appetizer or snack servings. Or leave whole for a regular serving.
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