3 boneless skinless chicken breasts
1 can Rotel Lime and Cilantro
2 cups shredded Monterrey jack and cheddar cheese (blended together)
1. Cook chicken and Rotel over medium heat about 10 min or until chicken is no longer pink and liquid is evaporated. Add desired amount of cumin and chili powder. Set aside.
2. Place tortilla in skillet. spread cheese, then equal portion of chicken mixture, then more cheese (so it sticks together) over entire tortilla. then place another tortilla on top to cover. Flip after about 3 minutes or until crispy. Cut into wedges.
We usually make Spanish Rice as a side and then place it on top of the tortilla with sour cream and salsa. Very fast and easy to make, it's amazing! Had it for dinner a few nights ago. If you try it, let me know how it turns out :D