Chicken Chimmies

from the Gooseberry Patch Family Favorites Cookbook

2 boneless, skinless chicken breasts, cooked and shredded
salt, pepper, and garlic to taste
1 T. butter
10 (8 inch) flour tortillas
8 oz pkg shredded Monterey Jack cheese
6 green onions, diced
1 T. vegetable oil
Toppings: sour cream, salsa, guacamole, lettuce

(I cooked my chicken in the crockpot with some cumin and garlic and then skipped the first step)

Sprinkle chicken with salt, pepper, and garlic. Heat butter in a large skillet over medium heat; add chicken and saute about 3 minutes.
Spoon chicken evenly onto tortillas. Top with cheese and green onions; fold up sides and roll up, burrito style. Heat oil in large skillet over medium-high heat. Add rolled up tortillas and saute until golden. Serve with your choice of toppings. Serves 6-8.

We're having it with Cuban Black Beans