Ingredients:
- 3 chicken breasts
- 8 oz cream cheese, softened
- 1 ½ cups hot sauce (adjust to taste)
- 4-6 green onions, chopped (optional)
- 1 cup shredded mozzarella cheese (or sharp cheddar, if preferred)
- 4 large flour tortillas
- Oil for frying
Instructions:
- Cook the Chicken:
- Place the chicken breasts in a large pot and cover with water. Bring to a boil over medium-high heat.
- Reduce the heat to low and simmer for about 15-20 minutes, or until the chicken is fully cooked and tender.
- Remove the chicken from the pot and let it cool slightly. Shred the chicken using two forks or your hands.
- Prepare the Mixture:
- In a large mixing bowl, combine the softened cream cheese and hot sauce. Stir until the mixture is smooth and well-blended.
- Add the shredded chicken to the cream cheese mixture and stir until the chicken is evenly coated.
- If using, fold in the chopped green onions.
- Add the shredded mozzarella cheese (or cheddar) to the mixture and stir until well combined.
- Assemble the Tortillas:
- Heat a small amount of oil in a pan over medium heat.
- Place one tortilla on a flat surface. Spread a generous amount of the chicken mixture over half of the tortilla, leaving a small border around the edges.
- Fold the tortilla in half to cover the filling. Press down lightly to seal.
- Cook the Tortillas:
- If desired, you can microwave the folded tortilla for about 40 seconds to warm it slightly and make it easier to fry.
- Add a bit more oil to the pan if needed. Place the folded tortilla in the hot oil.
- Cook for about 2-3 minutes on each side, or until golden brown and crispy. Flip carefully to ensure even cooking.
- Remove from the pan and place on a paper towel to drain any excess oil.
- Serve:
- Slice the tortilla in half or quarters, if desired. Serve warm.
Enjoy your delicious, homemade chicken and cheese stuffed tortillas!