Ingredients:

  • 2 cups (280g) cooked shredded chicken
  • 1 tbsp (15ml) olive oil
  • 1 tsp (2g) chili powder
  • 1/2 tsp (1g) ground cumin
  • 1/2 tsp (1g) garlic powder
  • 1/4 tsp (1g) smoked paprika
  • 1/4 tsp (1.5g) salt
  • 1/4 tsp (1.5g) black pepper
  • 4 large (10-inch) flour tortillas
  • 2 cups (225g) shredded Monterey Jack cheese
  • 2 tbsp (28g) unsalted butter, melted

Instructions:

  1. In a mixing bowl, toss the shredded chicken with the chili powder, ground cumin, garlic powder, smoked paprika, salt, and black pepper. If using fresh cooked breast, sauté the chicken in olive oil over medium heat for 3-5 minutes until fragrant.
  2. Place one flour tortilla in a skillet over medium heat. Sprinkle a thin, even layer of shredded Monterey Jack cheese across the entire surface.
  3. Pile the seasoned chicken onto only one half of the tortilla, then top the chicken with another layer of cheese to seal the filling.
  4. Once the bottom cheese begins to bubble, fold the empty half of the tortilla over the filling and press down firmly with a spatula.
  5. Cook for 2-3 minutes per side, brushing with melted butter as needed, until the exterior is mahogany-gold and the cheese is fully melted.