1 pkg flour tortillas3 C. cooked, shredded chicken (or pork, or turkey, or beef)
1 C. (approx) shredded cheddar cheese
2/3 C. (approx) salsa
Heat chicken, cheese, and salsa in a frying pan till the cheese is mostly melted and it is heated through. Soften one tortilla at a time in the microwave for 8-10 seconds. Spoon a heaping spoonful of filling on each tortilla shell. Fold in edges. Place on cooking sheet sprayed with cooking spray. Bake at 350 degrees for 20 minutes. Serve with tomatoes, guacamole, sour cream, etc on top.
Kudos to my friend Debbie P. for sharing this recipe in our church cookbook a couple of years ago. It has become a staple in our house!!
p.s. Whenever I make a roast of something I shred the leftover meat and put it in a baggie in the freezer to use for chimi's later. Just pull it out of the freezer the night before to thaw. You can also buy shredded, canned meat and drain it before using it. Yum, yum!!
I've done a recipe similar to this one for a few years now and I won't go back! I used Monterey Jack cheese but just about any meat works! LOVE this recipe!
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