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2 cups shredded cooked chicken
1/4 cup chopped fresh cilantro
flour tortillas (8 inches in diameter)
1 cup shredded Monterey Jack cheese and Shredded Cheddar Cheese
1 can (4.5 ounces) Old El Paso® chopped green chiles drained
Old El Paso® Thick ‘n Chunky salsa if desired
1 Heat coals or gas grill for direct heat. Mix chicken and cilantro. 2 Place 1 tortilla on 30x18-inch piece of heavy-duty aluminum foil. Top with one-fourth of the chicken mixture, 1/4 cup of the cheese and one-fourth of the chilies. Top with another tortilla. Wrap foil securely around tortillas; pierce top of foil packet once or twice with fork to vent steam. 3 Repeat with remaining tortillas, chicken mixture, cheese and chilies. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat about 15 minutes or until cheese is melted.
1 Serving ()
*Percent Daily Values are based on a 2,000 calorie diet.
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