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Make spicy appetizers or a light meal with leftover chicken, tomato, shredded cheese and flour tortillas.
2 cups chopped cooked chicken
1 1/2 cups shredded Cheddar cheese
1 cup chopped tomato
2 green onions, finely chopped
1 1/2 teaspoons McCormick® Chili Powder
1 teaspoon McCormick® Cumin, Ground
1 teaspoon McCormick® Garlic Salt
1/2 teaspoon McCormick® Oregano Leaves
8 flour tortillas (8-inch)
Preheat oven to 350°F. Mix chicken, cheese, tomato, green onions, chili powder, cumin, garlic salt and oregano.
Place 4 of the tortillas on ungreased baking sheet. Spread 1/4 of the chicken mixture evenly on each tortilla. Top with remaining tortillas. Lightly brush with oil.
Bake 5 to 10 minutes or just until cheese is melted. Cut into 3-inch wedges. Serve warm.
(Amount per serving)
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I love chicken Mexican style and this is a good wat to enjoy it with flavor thank you.
Awesome. I added 1 chopped avocado to the chicken mixture. Served with salsa and sour cream. Everyone loved it. Will be making often.
I WILL GIVE IT A TRY AND GET BACK IN A FEW DAYS !!!