Servings: 4-6Prep Time: 10 minutes Cook Time: 10 minutes
12 large flour tortillas
2 cups shredded chicken (or 2 cans chicken white meat-drained)
1 can chopped green chilis
2 cups shredded pepper jack cheese
Place a tortilla on a hot skillet. Layer 1/6th of the shredded chicken, chilies and the shredded cheese on top of the tortilla. Top with a second tortilla. Turn the heat to medium-low, let the bottom tortilla heat up until the cheese starts melting. Carefully flip the tortilla sandwich, lightly browning the second side. Turn out on a cutting board, cut into 4ths…do the same with the rest of your tortillas. Serve with picante and sour cream.
Submitted by: patchkat on January 17, 2011