Cook 2 chicken breasts in water until done. Shred chicken and put in a sauce pan with 1/2
jar of salsa and 2-3 Tbps. of chili powder and simmer . Heat a small amount of olive oil in a large
skillet. Take a large flour tortilla
shell and cover 1/2 with shredded Monterey
Jack and Cheddar cheese. Pick up some
chicken with a fork and put on top of the cheese, add a little more cheese on
top. Fold in half and carefully put in
skillet, flip with it brown on the bottom and cook the other side.
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