Ingredients Jump to Instructions ↓

  1. 2 1/2 cups shredded cooked chicken

  2. 2 tbsp. olive oil

  3. 1/2 cup chopped onion

  4. 2 cloves garlic, minced

  5. 1/2 tbsp. chili powder

  6. 448 g prepared salsa

  7. 1/2 tsp. ground cumin

  8. 1/2 tsp. ground cinnamon

  9. pinch salt

  10. six 10 inch flour tortillas

  11. 1 cup refried beans

  12. sour cream

  13. guacamole

Instructions Jump to Ingredients ↑

  1. Cook onion and garlic with 2 tbsp. oil in a large saucepan until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in chicken. Remove pan from heat and let cool. Preheat oven to 450 degrees. Grease a large baking sheet. Spoon a heaping tbsp. of beans down the center of each tortilla. Top with 1/2 cup of the chicken mixture. Fold up sides of tortilla to cover filling and secure with toothpicks. Place seam side down in prepared pan and brush all over with olive oil. Bake 20 to 25 minutes until crisp and golden brown, turning every 5 minutes. Serve with sour cream and guacamole.


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