Description:
If you have leftover chicken and you're hoping to stretch it into meals for a couple more days, then this is the recipe for you.
Ingredients:
1 cup picante sauce (mild or hot)
1-1/2 cup cooked chicken, chopped
2 green onions, chopped
1/2 can black beans, drained and rinsed
1 cup grated Monterey Jack cheese
1 tsp. cumin
1/2 tsp. dry oregano
6 pieces flour tortilla (8-inch), warmed
2 tbs. olive oil or butter or margarine
Directions:
mix picante sauce, chicken, cheese, cumin, oregano, black beans, and green onions.
Warm the tortilla by preheating the oven to 325 degrees F. Stack tortillas and wrap in foil. place in oven and bake for 7 minutes, or place stack on microwaveable plate. Cover in plastic wrap and microwave on high for 45 seconds to 1 minute or until warm.
Place about 1/2 cup chicken mixture in center of each tortilla. Fold opposite sides over filling (do not overfill). Roll up from bottom and place seam-side down on baking sheet. Brush with olive oil.
Bake at 400 degrees F for 25 minutes or until golden. Serve with additional picante sauce.
Tip: You can also serve with southwestern flavored rice by Birds Eye. Yum!
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