* Makes 14-16 corn tortillas or 10-12 flour tortillas
1/3 C (3 oz.) cream cheese
¼ C green salsa
1 TBS fresh lime juice (1 lime)
½ tsp cumin
1 tsp chili powder
½ tsp onion powder
¼ tsp garlic powder
3 TBS chopped cilantro
2 C cooked, shredded chicken
1 C shredded pepper jack cheese
6 inch corn or flour tortillas
2 TBS vegetable oil
Heat oven to 425 and line a baking sheet with foil then spray lightly with cooking spray.
Heat cream cheese in the microwave for 30 seconds so its soft and easy to stir. Add salsa, lime, cumin, chili, onion, and garlic powder. Stir then add cilantro, chicken and cheese.
Wrap 3-4 tortillas at a time in damp paper towels and microwave for 30 seconds so they are soft and pliable.
Place 2-3 TBS of chicken mixture on the lower third of each tortilla, keeping it about ½ inch from the edges, and then roll it up.
Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray. Sprinkle with a pinch of salt on top. Place pan in the oven and bake for 15-20 minutes or until crisp and ends are golden brown. Cool for 5-10 minutes.