Here was another totally easy, super quick idea that I loved from my Rachael Ray magazine. To be honest, she did make hers more high class by using gouda and red onions. I used either monterey jack or cheddar and sweet onions because that is what I usually have around my house. I also loved that these used corn tortillas. I love corn tortillas. YUM! These would make a great quick lunch, but we had them one day for dinner. I'm not listing quantities because it isn't like I measured anything. Rachael Ray had it for 4 corn tortillas. I think I made 16 or so for dinner. However many it took to use up my 12-16 oz. package of pre-cooked chicken. I also didn't add the onions to all of them. Probably about 1/2 for my kiddos who don't like onions. They were still tasty.
Ingredients
- corn tortillas
- cream cheese
- pre-cooked chicken
- Barbecue sauce
- shredded cheese (we used Monterey Jack, cheddar or a combination of both)
- diced onion
Directions
- Toss chicken with Barbecue sauce. Preheat oven to 375.
- To make each tortilla, Spread with a thin layer of cream cheese, add some of the bbq chicken, sprinkle with cheese and onions if desired.
- Bake for 15 minutes.
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