Ingredients:
1/3 c. (3 ounces) cream cheese
1/4 c. green salsa
1 Tbsp fresh lime juice
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 Tbsp chopped cilantro
2 Tbsp chopped green onions
2 cups cooked, shredded chicken
1 cup grated pepper jack cheese
6-inch corn or flour tortillas
Non stick cooking spray
2 Tbsp vegetable oil (optional)
Kosher salt
Method:
Heat oven to 425 degrees. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.
Heat cream cheese in the microwave 20-30 seconds, so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.
Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20-30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper towels and increase the microwave time.
Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half an inch from the edges, and then roll up.
Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15-20 minutes or until crisp and the ends get golden brown. Cool approx 5 minutes. Serve with sour cream, guacamole, salsa or pico de gallo.
Makes approx 16.
