2 1/2 c. cooked, shredded chicken
1-2 c. salsa (we used green)
1 c. black beans
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
Put shredded cheese and chicken mixture in tortillas. Fold up (sides first then top and bottom) and put on baking sheet, seam side down. Brush with melted butter. Top with cheese(optional). Bake 475 for 13-15 min or until golden brown. Serve with shredded lettuce, sour cream, guacamole, tomatoes, salsa, etc.
Notes: These were really tasty. Erin recommended using green salsa and so we did.
Source: Our friend, Erin.