PREPARATION

• PREHEAT THE OVEN TO 170 TO 180 DEGREES F
• IN A LARGE SKILLET OVER MEDIUM HEAT, COOK THE ONIONS UNTIL SOFTENED.
• THEN ADD THE GROUND CHICKEN AND COOK UNTIL THE CHICKEN IS COOKED THROUGH. ADD THE CHIPOTLE SEASONING ANDSTIR TO COMBINE.
• POUR THE TOMATO SAUCE, BOILED KIDNEY INTO THE MEAT AND SIMMER OVER LOW HEAT FOR 5 MINUTES. ADD A LITTLE WATER IF THE MIXTURE GETS TOO DRY.
• ADD THE CHEESE, AND STIR IT IN TILL IT'S MELTED. REMOVE FROM THE HEAT.
• HEAT THE TORTILLAS IN THE MICROWAVE FOR 1 MINUTE, ADD A SMALL AMOUNT OF THE MEAT. FOLD OVER THE ENDS OF THE TORTILLA, AND THEN ROLL THEM UP.
• REPEAT WITH THE REST OF THE TORTILLAS. THEN PLACE THEM IN A LARGE BAKING DISH, COVER WITH FOIL AND KEEP WARM IN THE OVEN.
• SPRINKLE THE TOPS WITH THE CILANTRO LEAVES AND SERVE IMMEDIATELY