10 ounces canned chunk chicken, drained and flaked
2/3 cup salsa
2/3 cup shredded Monterey jack cheese
1/4 cup finely chopped green onion
8 flour tortillas (8")
In small bowl, combine chicken and salsa. Divide chicken mixture, cheese and green onion evenly among half the tortillas. Cover with remaining tortillas.
In large skillet over medium heat, place one tortilla stack. Heat 2 minutes. Turn. Heat 1 to 2 minutes longer or until cheese is melted. Repeat with remaining tortilla stacks.
Serve with sour cream, if desired.
669 calories, 22 grams fat, 83 grams carbohydrates, 33 grams protein per serving
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