Things You'll Need:
- Cooked and shredded chicken breast
- 8 oz picante sauce
- 1/4 teaspoon ground cumin
- 8 oz shredded monterrey jack cheese
- 8 oz shredded cheddar cheese
- Corn tortillas
- Vegetable oil
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Step 1
Begin by preheating the oven to 350 degrees. Shred 4 cooked small chicken breasts, or 2 large ones.
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Step 2
Mix together the shredded chicken, 8 ounces of picante sauce and 1/4 teaspoon of ground cumin in a mixing bowl with a spoon. For extra spice, add hot sauce to taste.
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Step 3
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Place each corn tortilla in the oil for only a second or two on each side to soften. Then place the tortillas on a paper towel to soak up the oil.
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Step 4
Place 1 tablespoon of the chicken mixture into a corn tortilla and sprinkle a small amount of shredded cheese on top. Roll up the tortilla, folding in the ends.
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Step 5
Place the rolled up tortillas 1 inch apart on a lightly greased cookie sheet with the seams down.
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Step 6
Once all of the chicken mixture or tortillas are used, sprinkle the top of them with a bit of shredded cheese.
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Step 7
Bake the rolled up tortilla in the center of the preheated oven for around 20 minutes until they are golden brown. The tortillas will get a little crispy.
