- 1/3 cup (3 oz.) cream cheese
- 1/4 cup green salsa or diced green chilies
- 1 Tbsp. fresh lime juice
- 1/2 tsp. cumin
- 1 tsp. chili powder
- 1/2 tsp. onion powder
- 1/4 tsp. garlic powder
- 3 Tbsp. chopped cilantro
- 2 Tbsp. diced green onions or yellow onions
- 2 cups shredded cooked chicken
- 1 cup grated pepperjack cheese
- White corn tortillas
- Cooking spray
Place 3 or 4 tortillas in between damp paper towels and microwave for 30-40 seconds, or until they are soft enough to roll without cracking. If yours start to crack, heat them longer and dampen your paper towels.
Place 2-3 Tbsp. of the chicken filling on the lower third of a tortilla and roll up tightly. Place seam down on the baking sheet and continue until all of the chicken mixture is gone. Spray the tops lightly with cooking spray and bake in the oven for 15-20 minutes or until crisp and the ends start to turn light golden brown. Remove from the oven and let sit on the pan for 5 minutes to cool slightly. Serve warm with your preference of sauce.