Ingredients
2 cups cooked chicken, shredded
1 cup Monterey Jack cheese, grated
1/2 cup salsa, plus extra for serving
1 can (4 ounces) diced green chilies, drained
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
Salt and pepper to taste
6 large flour tortillas
Olive oil or cooking spray, for greasing
Optional for serving: Sour cream, guacamole, and chopped fresh cilantro
Directions:
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