1 (326.01 g) package
flour tortillas, burrito size
Mexican blend cheese, finely shredded
chicken, cooked and finely chopped
1 (127.57 g) can
green chilies, chopped
salsa, Old El Paso
- Top one half of each tortilla with cheese, chicken and green chilies. Fold other half over filling; press down with back of pancake turner. Lightly brush melted butter on both sides of each filled tortilla.
- Heat 12-inch nonstick skillet over medium heat. Cook 2 filled tortillas at a time 3 to 4 minutes, turning once, until golden brown and hot. Cut into wedges. Serve with salsa.