Ingredients:

  • 2 cups (225g) shredded cooked chicken
  • 1 tsp (5g) chili powder
  • 1/2 tsp (2.5g) ground cumin
  • 1/2 tsp (2.5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 4 large (8-inch) flour tortillas
  • 2 cups (225g) shredded Mexican blend cheese
  • 1 tbsp (15g) butter

Instructions:

  1. Place the shredded rotisserie chicken in a bowl and toss with chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
  2. Heat a skillet over medium heat and sauté the chicken for 3–5 minutes until heated through and spices are fragrant; remove chicken from pan and set aside.
  3. Wipe the skillet clean and melt a small knob of butter over medium heat.
  4. Lay one tortilla flat in the pan and sprinkle a thin, even layer of Mexican blend cheese across the entire surface.
  5. Spread half of the seasoned chicken over one half of the tortilla.
  6. Once the cheese begins to glisten, fold the tortilla in half to create a half-moon shape and press down firmly with a spatula.
  7. Cook for 2–3 minutes per side until the exterior is a deep mahogany-gold and the cheese is fully molten.