The Farmhouse Kitchen: Teach Them When Nobody's Looking
September 2025
Makes 20
Ingredients
- 2 cups salsa, picante or taco sauce, divided (small jar)
- 5(five) 6-ounce boneless skinless chicken breasts, cooked and finely diced
- 1 small onion, diced
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (or 3 teaspoons fresh)
- 1 teaspoon salt
- 20 flour tortillas (8 to 10 inch – the smaller the better)
- 3 cups shredded cheddar cheese
- Cooking oil spray (as needed)
Directions
Combine cooked chicken, half of salsa, diced onion, and seasonings in a sauté pan and simmer for about 20 minutes over medium-low heat until almost dry and thoroughly combined.
To assemble: Lay flour tortillas a few at a time on a flat surface. Place ¼ cup of chicken filling on one edge of each flour tortilla and roll over once. Sprinkle with 2 tablespoons of shredded cheese. Fold both sides in and continue to roll tortilla until closed around the fillings. Seal rolled edge with a toothpick and place seam-side down on a parchment lined baking sheet. Continue until all tortillas are done. Spray with cooking oil spray.
Bake at 425 degrees for 10 to 15 minutes, turning over halfway through cooking. Remove from oven (remove picks) and serve hot with desired garnishes.
