(from Southern Living, original here)
- 1 (16-ounce) jar picante sauce or salsa, divided (I added more than this till it looked moist but not too saucy)
- 7 cups chopped cooked chicken (I briefly marinated the chicken breasts in olive oil, garlic, and pepper before adding salt and baking at 350 for 35min)
- 1 small onion, diced
- 2 to 2 1/2 teaspoons ground cumin (cut this down to 1 teaspoon and that was plenty)
- 1 1/2 teaspoons dried oregano
- 1 teaspoon salt (cut this down to just a pinch - with the well-seasoned chicken, the salsa, and cheese it was plenty salty)
- 20 (8-inch) flour tortillas
- 3 cups (12 ounces) shredded Cheddar cheese (I used pepper-jack for extra kick)
- Toppings: guacamole, sour cream, shredded lettuce, diced tomato
Combine 1 1/2 cups picante sauce and next 5 ingredients in a Dutch oven; cook over medium-low heat, stirring often, 25 minutes or until most of liquid evaporates. I stirred in the cheese at this point - adding a little extra. Spoon 1/3 cup mixture below center of each tortilla.
Fold in 2 sides of tortillas to enclose filling. Fold over top and bottom edges of tortillas, making rectangles. Secure with wooden picks. Place, folded side down, on greased baking sheets. Brush with olive oil.
Bake at 425° for 8 minutes; turn and bake 5 more minutes. I sprinkled a little cheese on the tops for looks and put them in for a second to melt it. Remove picks; top with remaining picante sauce and desired toppings.
Southern Living, APRIL 1998