Ingredients
4 deboned chicken breasts
1T. chili powder
1/2 t. cumin
1 T. Brown sugar
1/2 kosher salt
8-10 flour tortilla (white or whole wheat)
2 cans chopped green chilies
2 cups shredded mexi-mix cheese
1 cup. chopped onion
1/2 c. finely chopped fresh cilantro
salsa, sour cream, guacamole (optional)
Preparation
Begin by mixing chili powder, cumin, brown sugar and salt together. Place chicken breasts in zipper bag and pour in the spice mixture. Work the chicken around in the spices until coated. Remove chicken breasts from bag and grill until cooked through. Remove chicken from grill and let cool slightly. When cool enough to handle, chop chicken into small pieces. On 1/2 of each tortilla sprinkle some chicken, chopped onions, green chilies, cheese and a pinch of fresh cilantro. Fold tortillas in half and place back on grill. Grill until heated through and cheese is melted, flipping once. Cut into wedges and serve with salsa, sour cream and/or guacamole!
