Ingredients

• 2 1/2 cups shredded, roasted chicken
• 3 canned chipotle chiles, seeded and thinly sliced
• 1/2 bunch cilantro leaves, chopped (1/4 cup)
• 3 scallions, trimmed and thinly sliced at an angle
• 4 tablespoons butter, melted
• 6 (8-inch) flour tortillas
• 2 cups (about 8 ounces) grated cheese *

Instructions

1. Heat oven to 350 degrees F.
2. In a large bowl, combine chicken, chiles, cilantro and scallions.
3. Brush one side of each tortilla with butter and place, buttered side down, on a baking sheet. Brush tops with butter. Spread equal amounts of grated cheese mix over each tortilla and bake for 5 minutes, until melted.
4. Spoon equal amounts of chicken mixture over half of each tortilla and fold over to enclose. Return to oven just long enough to heat through, about 5 minutes.
5. Serve hot, whole or cut into wedges.