4chipotle peppers in adobo sauce(you can add more or less to suit your taste)
4ripe tomatoes, diced
3scallions, sliced thin
2Tablespoonsof honey
2-½cupscooked chicken, shredded(I used a rotisserie chicken
1teaspoonsalt
½cupcilantro, chopped
68" flour tortillas
4cupssharp cheddar cheese, shredded
Garnishes: sour cream, salsa, lime wedges, green onion
Instructions
Heat olive oil in a large skillet over medium heat.
Sauté onion until soft and translucent, about 5 minutes.
Add garlic and cook an additional minute.
Stir in chipotle peppers and tomatoes and cook for about 20 minutes or until mixture has thickened.
Stir in scallions, honey, chicken, salt and cilantro. Keep over heat until chicken has warmed. At this point you can store in an airtight container in the refrigerator and make when you are ready or just keep it warm and prepare the tortillas.
Heat a flat griddle over medium heat.
Once hot, place a tortilla on the hot pan and wait for it to puff up.
Turn it over and sprinkle about ½ cup cheese over top. Wait for it to melt slightly then add about ⅓ cup filling to one half of the tortilla.
Fold the tortilla in half and brown both sides.
Repeat with remaining tortillas.
Let tortillas rest a few minutes to make them easier to cut into wedges. Serve with your favorite sides.