Dottie Ferrington
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 2 1/2 to 3 cup chicken, cooked and chopped
• 2/3 to 1 cup picante sauce
• 1/3 cup green onion, sliced
• 3/4 to 1 tsp cumin
• 1/2 tsp oregano leaves, crushed

Combine these and simmer until most of the liquid has evaporated. ( I use extra picante sauce.)

Brush 1 side of flour tortillas with butter or margarine. Spoon about 1/3 cup of chicken mixture into center of unbuttered side. (I use 8 inch Aztec flour tortillas.) Grate 1 cup (4 ounces) Cheddar or Monterey Jack cheese. Top chicken mixture with about 1 tablespoon cheese. Fold sides over filling; fold ends down. Place seam down in 9×13 inch pan or dish. Bake in 475 degree oven for about 13 minutes or until crisp and brown. Top with guacamole and-or picante sauce and-or sour cream.

Serves 4.

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