1 clove garlic, minced
4 cooked small chicken breasts, shredded (or the equivalent amount from a whole roasted chicken) - I used 3 large chicken breasts
1 4oz. can diced green chilies - I used a 7 ounce can
1 cup chunky salsa, divided
4 oz. cream cheese
1 Tbsp cilantro, chopped
1 1/2 tsp. ground cumin
1 cup total Cheddar and Monteray Jack cheeses, divided
8-10 tortillas
1. Preheat oven to 350. Heat large skillet sprayed with cooking spray on medium heat. Add onions and garlic; cook and stir 2 minutes. Add chicken, green chilies, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.
2. Spoon about 1/3 cup of the chicken mixture on each tortillas; roll up. Place, seam-side down, in 13x 9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup cheese.
3. Bake 15-20 minutes or until heated through.
Source: Let's Eat!
Try #1 - March 11, 2010
YUMMY!!! I made my own tortillas, too, since I forgot to get them from the grocery store... so delicious! I will definitely be making this recipe again.
I shredded the chicken breasts this way: Boil chicken, let cool, cut breasts in half, then pull apart with your fingers.
Note: Black beans with cilantro would be good as a side to this dish.
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