Ingredients
2
flour tortillas (10 inch)
1
tablespoon butter or margarine, melted
2
tablespoons sour cream
2
tablespoons Old El Paso™ Thick ‘n Chunky salsa
1/2
cup shredded cooked chicken
3/4
cup shredded Mexican cheese blend (3 oz)
1/4
cup frozen corn, thawed
2
tablespoons sliced green onions (2 medium)
Preparation
Heat oven to 400°F. Brush one side of each tortilla with butter. Place one tortilla on ungreased large cookie sheet, butter side down.
In small bowl, mix sour cream and salsa. Spread about 1 1/2 tablespoons of the sour cream mixture over tortilla on cookie sheet. Top each with chicken, 1 tablespoon of the cheese, the corn and onions. Sprinkle with remaining cheese. Place remaining tortilla, butter side up, over filling; press gently.
Bake 15 to 18 minutes or until cheese is melted and top is light golden brown. To serve, cut into wedges. Serve with additional salsa if desired.
