1 sm onion, chopped
1 cl garlic, minced
4 cooked small chicken breasts, shredded
1 C salsa, divided
4 oz (1/2 of 8oz pkg) cream cheese, cubed
1 T chopped cilantro
1 t ground cumin
1 C shredded cheddar & monterey jack cheese, divided
4oz green chilies, chopped (optional)
8 flour tortillas
Preheat oven to 350 degrees. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 min. Add chicken, 1/4 C of salsa, the cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 C of the shredded cheese; mix well.
Spoon about 1/3 C of the chicken mixture onto each tortilla; roll up. Place seam side down, in 9x13 inch baking dish sprayed with cooking spray; top with remaining salsa and cheese.
Bake 15 to 20 min. or until heated through.
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