2 chicken breasts
Water
1/2 tsp. salt
1 pkg. tortillas (flour)
1 lg. tomato (chopped)
8 oz. Velveeta cheese (shredded)
1 bunch green onion (chopped)
butter

Boil chicken in salted water until chicken turns white. Shred chicken using two forks. Butter tortillas. Place tortillas in skillet over medium heat. Sprinkle with chicken, cheese, tomato, and green onion. Fold over. Brown each side. Best when served with guacamole and sour cream.