Ingredients:
3 (8 ounce) cans chicken breasts
2/3 cup salsa or 2/3 cup picante sauce
2 cups shredded Velveeta cheese
1 (16 ounce) packages flour tortillas ( 8 count burrito size)
1 (16 ounce) containers sour cream ( for dipping)
additional salsa ( for dipping)
Directions:
In a large bowl, mix well salsa and drained chicken (mix well enough to break up any large chunks of meat).
Place large spoonful in center of tortilla.
Top with shredded cheese.
Spread out evenly–avoid getting too close to edges of tortilla.
Either fold in half and grill about 4-5 minutes on George Foreman-type grill.
OR:.
Roll up and fry or bake until golden and crispy.
Servings: 6-8
Time preparation: 10 min.
Time total: 20 min.