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Prep 15min
Total35min
Servings12
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Ingredients
6
tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
1
cup shredded cooked chicken breast
1
cup thick & chunky salsa
1/2
cup shredded Cheddar cheese (2 oz)
Shredded lettuce, if desired
Sour cream, if desired
Additional thick & chunky salsa, if desired
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Steps
1
Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
2
Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
3
In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
4
Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
5
To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.
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You can substitute cooked ground beef for the chicken.
Use the leftover tortilla scraps to make chips. Place on cookie sheet; sprinkle with salt. Bake in 350°F. oven until crisp.
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