Jake Widmann

1: For the tortillas, mix flour, baking powder, and salt together. Add water and butter and mix until a rough dough forms. Pour onto counter and knead until a smooth ball comes together. Separate into 9-10 similar sized balls and let rest.

2: While dough rests, add your chicken to a pan and begin cooking. While chicken is cooking, begin rolling out your balls into a thin and round shape.

3: Begin cooking tortillas in a nonstick pan over medium low heat for about 30 seconds on each side.

4: When chicken is done, shred it however you desire, then add in onions, tomatoes, seasonings, tomato paste and broth. Stir together then cover and let cook together.

5: Once chicken mixture is done, begin assembly. Lay a tortilla onto the juice in the chicken pan, then lay juiced side down in a nonstick pan. Cover the open tortilla with cheese, then cover half with a generous amount of chicken, then fresh cilantro. Fold over and let melt together. Remove and repeat until done.

6: Serve with sour cream, guacamole, salsa, more cilantro, etc. Enjoy!