In a medium bowl, toss the cooked chicken with the salsa until evenly coated.

Heat a large skillet over medium heat and melt a small amount of butter to coat the bottom.

Place one flour tortilla flat in the skillet. Sprinkle half a cup of the cheese over one half of the tortilla.

Spoon a quarter of the chicken and salsa mixture over the cheese, then sprinkle with fresh cilantro.

Fold the empty half of the tortilla over the filling and press down gently with a spatula.

Cook for 2 to 3 minutes until the bottom is golden brown and crispy, then carefully flip and cook for another 2 minutes until the cheese is fully melted.

Remove from the skillet, let rest for 1 minute, then cut into wedges. Serve hot with sour cream and extra salsa.