2cupsMexican blend cheese, shredded or shredded cheddar
7ouncechicken vermicelli and rice mix, 1 box
2tbspunsalted butter, or margarine
8mediumflour tortillas, soft-taco size
Preheat oven to 425°F. Line large rimmed sheet pan with parchment paper or spray with non-stick cooking spray.
Cook vermicelli and rice mix according to package directions. Transfer to a large mixing bowl and let cool slightly. Add chicken, salsa, cumin and cheese to rice. Stir to combine.
Lay tortilla on flat surface. Place 1/3 cup filling in center of tortilla. Fold sides over to cover edges of filling and roll up. Place seam side down on sheet pan. Repeat with remaining tortillas.
Lightly brush tortillas with oil. Bake for 20 to 25 minutes on middle rack of oven until tortillas begin to brown and edges are crispy. Garnish with sour cream, tomatoes and green onions. Serve with additional salsa on the side.