Adapted from Ourbestbites.com
4 ounces cream cheese, softened
1/4 C salsa verde
Juice of 1 lime
1/2 t cumin
1/2 t chili powder
1/2 t onion powder
1/4 t garlic powder
Salt and pepper, to taste
2 C shredded cooked chicken
1 C shredded cheese (pepperjack or a Mexican blend)
15 small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
4 ounces cream cheese, softened
1/4 C salsa verde
Juice of 1 lime
1/2 t cumin
1/2 t chili powder
1/2 t onion powder
1/4 t garlic powder
Salt and pepper, to taste
2 C shredded cooked chicken
1 C shredded cheese (pepperjack or a Mexican blend)
15 small corn tortillas
kosher salt
cooking spray
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Mix all ingredients except tortillas, kosher salt, and cooking spray in a mixing bowl. This step can be prepared ahead of time and refrigerated.
Microwave a few tortillas at a time until they soft enough to roll without breaking, about 20-30 seconds. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up the tortilla as tightly as you can.
Place seam side down on the baking sheet. Continue until all the tortillas are filled. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
Microwave a few tortillas at a time until they soft enough to roll without breaking, about 20-30 seconds. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Roll up the tortilla as tightly as you can.
Place seam side down on the baking sheet. Continue until all the tortillas are filled. Spray the tops lightly with cooking spray and sprinkle some kosher salt on top.
Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
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