(honestly... I have pregnancy mind and I have totally forgot how much of everything I used to make this. I have been sitting here trying to remember and I think it is lost somewhere in there :).... This is my best guess. SORRY)
Makes 24 servings
Ingredients:
1 1/2 (240z) jar of salsa
12 boneless, skinless chicken breasts--shredded
3 tsp ground cumin
2 1/4tsp dried oregano
2 tsp. salt
24 (10 inches) flour tortillas
6 cups shredded mexican cheese
Toppings: guacamole, sour cream, shredded lettuce, diced tomato
Preparation:
cook chicken in boiling water. Then shredd it. In a large pan combing salsa and next 4 ingredients; cook over medium low heat. stirring often 25 minutes till luquid evaporates. Spoon (I think I used 1/3 cup) of mixture in center of each torilla; top with (I think 1/4 cup) cheese.
Fold in sides of tortillas to enclose filling. makes a diamond/square shape. Place, folded side down, on baking dish. Brush generously with melted butter. Bake at 425 for 15 minutes
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