Tried these from the "Our Best Bites" recipe book and LOVED them! This is the actual recipe, for a few items I either skipped them or used something else. And they still came out amazing and was way easier then the long list looks. So feel free to use it all or make your own, easier version!
INGREDIENTS:
1/3 cup (3ounces) cream cheese 2 tablespoons chopped green onions
1/4 cup green salsa 2 cups cooked, shredded chicken
1 tablespoon lime juice 1 cup shredded pepper jack cheese
1/2 teaspoon cumin 6-inch corn or flour tortillas (as fresh as
1 teaspoon chili powder possible; the longer they sit, the more likely
1/2 teaspoon onion powder they are to crack)
1/4 teaspoon granulated garlic 2 tablespoons vegetable oil, optional
3 tablespoons chopped cilantro Non-stick cooking spray
Salt
1. Heat oven to 425 degrees F. Line a baking sheet with aluminum foil and spray lightly with cooking spray.
2. Heat cream cheese in the microwave for 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.
3. Wrap 3-4 tortillas at a time in damp paper towels and microwave for 20-30 seconds so they are soft. If cracking when rolled, use damper paper towels and increase the microwave time.
4. Place 2-3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about 1/2 inch from the edges, then roll it up.
5. Place seam-side down on the baking sheet in a single layer. Spray tops lightly with cooking spray or brush with vegetable oil. Sprinkle with salt. Bake for 15-20 minutes. Cool 5-10 minutes and serve with sour cream, guacamole, salsa, pico de gallo.
Makes 14-16 corn tortillas or 10-12 flour tortillas. You can also make them ahead of time and refrigerate for up to 2 days.
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| Whole wheat flour tortillas oozing with delicious-ness |
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