2 medium chicken breast, , poached
1 small can chillies, chopped
1 tablespoon cumin
2 teaspoons chili powder
1/3 cup cilantro, minced fine
1 teaspoon red pepper flakes
1/4 cup red onion, chopped and sauteed
1 cup Monterey Jack Cheese, shredded
1 cup cheddar cheese, shredded
4 flour tortillas
2 tablespoons butter, separated
1 cup thick sour cream
1 large avocado, sliced
1.Poach chicken in water, remove and allow to cool. Remove chicken from bone and if chicken breast has skin, remove. Shred chicken.
2.Mix together shredded chicken, chillies, cumin, chili powder, cilantro, red pepper flakes and sauteed onion.
3.Heat skillet and melt one tablespoon of butter. Place one tortilla in hot pan. Sprinkle 1/2 cup Monterey Jack cheese on tortilla. Evenly ladle half the chicken mixture on top of the cheese.
4.Sprinkle 1/2 cup cheddar cheese on top of chicken mixture. Top with another tortilla.
5.When tortilla is golden brown, carefully flip and cook until cheese is melting. Approximately 3 or 4 minutes.
6.I use a pizza cutter and cut in half and then quarter. (you want four pieces from each tortilla)
7.Repeat directions with the remaining ingredients.
8.I serve these with sour cream, sliced avocado, cheesy re fried beans and Mexican rice. If you want you can also add chopped tomatoes and lettuce.