INGREDIENTS:
2 cups of cooked shredded chicken
4 ounces of whipped cream cheese
1/2 cup of shredded cheddar or Monterey Jack cheese
1/4 cup salsa
1 teaspoon of ground cumin
1 teaspoon of chili powder
Salt and freshly ground pepper to taste
1/4 cup chopped green onions or fresh cilantro
8-10 small flour or corn tortillas, 6 inch size
Cooking spray or olive oil for brushing
Guacamole; sour cream, salsa or fresh pico de gallo for dipping
DIRECTIONS:
Preheat oven to 400 and line a baking sheet with parchment paper or give it a light greasing. Warm your tortillas for 20-30 seconds in a microwave.
In a mixing bowl, combine first 7 ingredients and mix well. Add green onions or cilantro and mix again.
Place 2-3 tablespoons of filling into each tortilla and roll then place on parchment lined baking sheet with the seam side down. Spray with oil to help brown.
Cook for 20 minutes turning half way through baking to have browning on all sides.
Serve with dipping choices above.