Ingredients

The following ingredients have 4 Servings
  • 2 cups shredded chicken
  • 4 oz cream cheese (softened)
  • 1/3 cup plain Greek yogurt
  • 1/3 cup salsa
  • 1 teaspoon cumin
  • 1 1/4 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon salt
  • 3 green onions (sliced)
  • 3 tablespoons cilantro (chopped)
  • 1 1/2 cups shredded cheese (any kind, Colby Jack, Pepper Jack)
  • flour tortillas
  • 1/4 cup sour cream
  • 1/4 cup plain Greek yogurt
  • 1/4 cup salsa
  • 1 tablespoon cilantro (minced)
  • 1 teaspoon lime juice

Instruction

  • Preheat oven to 425°F. Line a baking sheet with parchment paper or a silicone baking mat (for easy clean up). Or grease the pan with cooking spray.
  • In a medium sized bowl combine all of the filling ingredients: shredded chicken, cream cheese, Greek yogurt, salsa, cumin, chili powder, garlic powder, coriander, salt, green onions, cilantro, and shredded cheese. Stir until combined. 
  • Place a few tablespoons of the chicken mixture on each tortilla, roll up tightly and place seam side down on the baking sheet. Tip: leave a small space at the edges of the tortilla so that the mixture doesn’t ooze out while baking. 
  • For added crispiness brush the tortillas with some melted butter or a spritz of olive oil prior to placing in the oven. 
  •  Bake for 16-20 minutes or until golden brown. 
  • Let cool a few minutes before eating; serve with the cilantro salsa sauce.