Chicken Mulitas with Korean Flavors by Wannabechefmatt

Ingredients

• 1 whole rotisserie chicken, shredded
• 2 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp sugar or honey
• 12 small corn tortillas
• 2 cup shredded monterey jack cheese
• 1/4 cup fresh cilantro, chopped (for garnish)
• 1/4 cup white onion, chopped (for garnish)
• 2 tbsp vegetable oil, for cooking

Instructions

1. Shred the meat from one whole rotisserie chicken and set aside in a bowl.
2. In a separate small bowl, whisk together gochujang, soy sauce, sesame oil, minced garlic, grated ginger, and sugar until well combined.
3. Add the Korean sauce mixture to the shredded chicken and toss to coat evenly
4. Heat a large non-stick skillet or griddle over medium heat. Lightly brush one side of a corn tortilla with vegetable oil.
5. Place the oiled tortilla in the hot skillet. Sprinkle a layer of shredded Monterey Jack cheese over the tortilla, then add a spoonful of the Korean chicken mixture.
6. Top with another sprinkle of cheese and another corn tortilla. Cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted and bubbly.
7. Remove the mulita from the skillet and repeat with the remaining ingredients.
8. Serve the mulitas immediately, garnished with fresh cilantro and chopped white onion if desired.