A quick easy-to-fix spicy chicken lunchtime favorite.
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4 (8-inch) flour tortillas
2 cups shredded mozzarella or Cheddar cheese
1 cup sour cream
1 cup salsa
2 (4-ounce) boneless skinless chicken breasts, cooked, shredded
Place tortillas onto ungreased baking sheets. Sprinkle each with 1/4 cup cheese. Broil 5 to 8 inches from heat 1 minute or until tortillas are slightly crisp.
Combine sour cream,1/2 cup salsa, and chicken in skillet. Cook over medium heat, stirring occasionally, 1-2 minutes or until heated through.
Place about 1/2 cup chicken mixture onto each tortilla; top each with 2 tablespoons salsa, 2 tablespoons green onions, and 1/4 cup cheese.
Continue broiling 1-2 minutes or until cheese is melted. Cut tortillas into quarters. Sprinkle with sliced green onions, if desired.