Follow these steps for perfect results
chicken breasts
boneless, skinless
water
salt
tortillas (flour)
tomato
minced
velveeta cheese
shredded
green onion
minced
butter
melted
Boil chicken breasts in salted water until cooked through.
Shred the cooked chicken with two forks.
Butter the tortillas on one side.
Place a buttered tortilla in a skillet over medium heat, butter-side down.
Sprinkle shredded chicken evenly over half of the tortilla.
Top with shredded Velveeta cheese, minced tomato, and minced green onion.
Fold the tortilla in half, pressing gently.
Cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey.
Expert advice for the best results
Add your favorite hot sauce for extra flavor.
Serve with guacamole and sour cream.
Everything you need to know before you start
10 minutes
Can be assembled ahead of time and cooked later.
Serve warm, cut into wedges, and garnish with cilantro.
Serve with guacamole, sour cream, and salsa.
Pairs well with the spices and flavors
Discover the story behind this recipe
Popular comfort food
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