This dish is super easy and quick to pull together, and a huge hit in the Jones household. While you can use any part to create this dish, I really like to use leftovers from a whole roasted chicken. This is equally delicious with white or dark meat. Enjoy!
Cooked chicken parts (thighs & legs preferred, or whatever is left over from dinner!), meat removed from bone and shredded
Your favorite barbeque sauce
Monterrey jack cheese, shredded
Shred chicken, remove skin. (Don’t forget to set all bones and skin aside for soup making later!)
Add 1-2 T of your favorite barbeque sauce—something a little sweet, a little smokey, a little spicy. Mix well. Shred a few ounces of cheese.
Place skillet on stove top and set to medium/medium-high. Using a butter knife, spread a thin layer of mayonnaise on one side of tortilla. Place tortilla mayonnaise-side down in heated skillet. Place equal amounts of chicken mixture and cheese on tortilla and cook until tortilla is nicely browned and cheese has begun to melt. Fold over and press. Allow to heat until cheese has fully melted and serve!