INGREDIENTS
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3 cups cooked shredded (or chopped) chicken – about 2 large breasts
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5 tablespoons butter, divided
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1 medium onion, diced
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2 chipotle chiles en adobo, minced
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1 ½ teaspoons cumin
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3 tablespoons fresh cilantro, chopped
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8 ounces Monterey Jack cheese, shredded
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20 small corn tortillas
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