Ingredients

The following ingredients have 8 Servings
  • 1 cup rotisserie chicken (chopped or shredded)
  • 1 and ½ cup cheese (I used Monterrey jack and cheddar, use your favorite)
  • ¾ cup Birds Eye Fresh Frozen Vegetables (I used green bean, corn, carrot, English pea blend)
  • 1 tablespoon butter
  • 1 tablespoon self-rising flour
  • ¾ cup milk (whole, 1%, 2% or skim will work)
  • salt and pepper to taste
  • 1 tablespoon oil
  • 8 6-inch flour tortillas

Instruction

  • Heat a shallow pan to med-high, melt butter then add flour.
  • Cook 2 minutes, stirring constantly. Slowly whisk in milk. Bring to a boil and boil 1 minute.
  • Add vegetables, chicken, salt, and pepper. Reduce heat to low and heat through about 5 minutes. Stir occasionally. The mixture should begin to thicken.
  • Heat a saute pan to med-high, add oil.
  • Add one flour tortilla to the pan. Top with approximately 2 tablespoons shredded cheese. Top cheese with approximately 3 tablespoons chicken mixture. Top with more cheese, about 2 tablespoons.
  • Place a flour tortilla on top.
  • Grill 1 to 2 minutes per side or until tortilla is golden brown.
  • Using a pizza cutter, cut into wedges and serve warm.