1 can chicken broth 1 large boneless, skinless chicken breast ≤ cup salsa, plus more for garnish 1 tsp. ground cumin ∏ tsp. dried oregano 1 cup shredded Mexican cheese blend, plus more for garnish π cup finely chopped green onion with tops, plus more for garnish 6 flour tortillas (6 to 8 inches wide) Vegetable oil Sour cream Shredded lettuce
In medium saucepan over medium-high heat, pour broth, then add 1 can water and bring to boil. Add chicken, reduce heat and simmer 12 minutes. Remove from heat and let cool in poaching liquid, about 15 to 30 minutes. Shred chicken using two forks. In large bowl, combine chicken, salsa, cumin, oregano, cheese and onions, then divide into six portions. Place one portion filling in center of tortilla; fold left and right sides of tortilla over filling, then fold tops and bottoms over sides to form square, securing with toothpick if necessary. Repeat for remaining tortillas. In large, deep skillet, heat 2 inches vegetable oil. Place tortillas seam side down in skillet. Deep-fry on each side until golden brown, about 3 to 5 minutes per side. Fry in two batches if necessary so as not to crowd skillet. Garnish with cheese, green onions, salsa and lettuce, if desired.