Ingredients

• 1 pkg Burrito sized tortillas
• 1 bottle Sofrito(check the goya products)
• 4 chicken breast
• 2 bags (4 cups) 4-cheese mexican blend
• adobo
• chili powder
• cumin
• paprika
• butter

Directions

1. (This makes quite a bit— you could have it for dinner! and I recommend a non-stick pan. You completely control the spicy-ness of this dish!)

2. -Clean and pat dry chicken. (If you have really thick breasts, you might want to turn them into cutlets)

3. -Shake adobe over both sides of chicken.

4. -Place one heaping tsp of sofrito into pan per chicken peice. Shake desired amount of chili powder onto sofrito and mix a bit. Place chicken directly on top

5. -Cook through on each side (about 6 or 7 minutes per side)

6. -Remove from pan and pull chicken (shred)

7. -Return to pan, add 4 heaping tsp sofrito and chili, cumin and paprika to taste. (Chili makes it burn a few seconds later, cumin clears the sinuses, and paprika makes it hot on the tongue.)

8. -Mix and cook until HOT. (heat releases the flavors).

9. Melt 1/2 pat butter in non-stick pan. Use a medium low flame so you have less chance of burning the tortila.

10. Place 1 tortilla in pan. Layer cheese, chicken and cheese, fold over. When cheese is starting to melt and tortilla is nicely brown, flip the whole thing over. Brown other side. Remove from heat, and slice. (Like pizza works. I actually use the pizza cutter.)

11. Serve with sour cream.

12. kes 6.

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