The picture isn't so great, but we really like it
1 can (10 oz) chunk white chicken in water, drained (I use one cup cooked, shredded chicken)
1 can (14 ½ oz) Mexican-style stewed tomatoes, drained (I usually just do regular diced tomatoes or the lime and cilantro kind gives it extra spice)
1 green onion, minced *red onion is also good (or regular)
2 tsp cumin, divided
½ tsp garlic powder
1 cup refried beans
¼ cup chopped fresh cilantro, divided
2 large or 4 small flour tortillas
1 cup (4 oz) shredded Monterey Jack cheese with jalapeno peppers (or any)
1. Preheat broiler. Combine chicken and tomatoes in medium bowl. Add green onion, 1 tsp cumin and garlic powder. Mix well; set aside.
2. Mix refried beans, remaining 1 tsp cumin and 2 Tbs cilantro in small bowl. Set aside. ( I usually put a little salsa (1/4 c.ish) in with this mixture to make it more spreadable and yummy)
3. Place tortillas on baking sheet. Broil 30 seconds to 1 min. per side or until crisp but not browned. Remove from oven. Decrease oven temperature to 375. Spread each tortilla evenly with bean mixture. Spoon chicken mixture over beans; top with cheese. Bake 8 minutes.
4. Reset oven temperature to broil. Broil tortillas 2 to 3 minutes or until cheese melts. Do not let tortilla edges burn. Remove from oven; top with remaining cilantro. Serve immediately. Top with sour cream if desired.
It's fun to try different onions, etc. on this. Cilantro is key though! I have been making it into 3 regular size tortillas and really like it- more hearty. We had them with taco meat the other day. that was great!