INGREDIENTS
- two cups seared chicken , shredded or cut
- one cup of your favorite condiment
- one teaspoon ground cumin
- 1/2 teaspoon dried oregano leaves , crushed
- one cup cut cheddar
- two inexperienced onions , shredded (about 1/4 cup)
- six eight in. flour tortillas
- two tablespoons butter , melted
- diced tomato , sour cream, guacamole, salsa, and cut cheddar for topping
INSTRUCTIONS
- Preheat kitchen appliance to 400°F.
- Mix chicken, salsa, cumin, oregano, cheese and onions. Place concerning 1/3 cup of the chicken mixture within the center of every flannel-cake.
- Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.
- Brush with liquified butter. Bake at 400°F for twenty five minutes or till golden brown and tender.
- Garnish with desired toppings and serve with condiment on the facet.
RECIPE NOTES
- adapted from Food
Reference : the-girl-who-ate-everything
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