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.