Here's a recipe that was accidentally retired from our house, because for some reason I had never made a recipe card for it. I discovered it on my computer last week and made them tonight. So glad that we have rediscovered this!! :)
12 6-inch flour tortillas (the recipe says 12, but we were able to make 15)
2 c. finely shredded Monterey Jack cheese (8 oz)
1-1/2 cup shredded cooked chicken
1-1/2 tsp. ground cumin
2/3 cup salsa
8 tsp. vegetable oil
Heat tortillas as directed on package. (I used the microwave method: four tortillas between two damp paper towels, microwaved for thirty seconds.) Meanwhile, in bowl, mix cheese, chicken, and cumin.Place about 1/4 c. chicken mixture on each warm tortilla. Top each with 1 Tbsp. salsa. Roll up tightly; secure each with toothpick. Brush filled tortillas with oil.
In 10-inch skillet, cook filled tortillas over medium heat 4 to 6 minutes, turning occasionally, until filling is hot and tortillas are toasted. Remove toothpicks before eating.