Recipes from Mexico :: Mexican Main Dishes Poultry
Source:
Mexican Cooking for Dummies 3 1/2 (three and a half) c. shredded, roasted chicken
3 canned chipotle chiles, seeded and thinly sliced
1/2 bunch cilantro leaves, chopped (1/4 c.)
3 scallions, trimmed and thinly sliced at an angle
4 Tbsp. butter, melted
6 (8-in.) flour tortillas
2 c. (about 8 oz.) grated cheese*
Preheat oven to 350 degrees fahrenheit.
In a large bowl, combine chicken, chiles, cilantro and scallions.
Brush one side of each tortilla with butter and place, buttered side down, on a baking sheet. Brush tops with butter. Spread equal amounts of grated cheese mix over each tortilla and bake for 5 mins., until melted.
Spoon equal amounts of chicken mixture over half of each tortilla and fold over to enclose. Return to oven just long enough to heat through, about 5 mins. Serve hot, whole or cut into wedges. Makes 6 servings.
* A mixture of Mexican cheeses is recommended. An easy-melting cheese such as Mexican (not Spanish) Manchego cheese, Monterey Jack, Muenster or a mild Cheddar is a must. It may be mixed with a drier cheese, such as Anejo or Panela, or some Parmesan, Romano or extra-sharp Cheddar.
