Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups Shredded Seasoned Chicken*
  • 1/2 cup Buffalo Sauce
  • 3 Tablespoons Ranch Dressing
  • 2 1/2 to 3 cups Monterey Jack Cheese or Mexican Cheese Blend ((freshly grated))
  • 3-4 Flour Tortillas
  • Butter
  • Mexican Crema
  • Fresh Cilantro
  • Green Onions, sliced

Instruction

  • Start by shredding the chicken and placing it in a bowl. I love to use rotisserie chicken to cut down on a step. Add in buffalo sauce and ranch dressing and stir it together until the chicken is coated.
  • Spread the buffalo chicken mixture on half of a flour tortilla and top it with a generous amount of cheese. Fold in half.
  • Heat a large skillet or griddle over medium heat. Add a slab of butter and let it start to melt and place the folded tortilla in the skillet. Heat for 3-5 minutes per side or until the cheese is melted and the tortilla is a light golden brown color. Make sure the pan isn't too hot or the tortilla will become too brown before the cheese melts. If so, reduce heat to medium-low.
  • Serve with sour cream or Mexican crema, fresh cilantro, and green onions, if so desired.