Ingredients

The following ingredients have 4 Servings
  • 4 cups shredded cooked chicken
  • 1 cup salsa, plus extra for serving
  • 1 (8-count) package Old El Paso™ mini flour tortillas
  • 1 avocado, diced
  • 2 cups shredded pepperjack cheese (or favorite cheese)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 lime

Instruction

  • Preheat oven to 350°F. Line a baking sheet with aluminum foil, then mist with cooking spray.
  • Prep your ingredients. You will need about 3 cups of shredded cooked chicken (use a rotisserie chicken to make it easy).
  • In a small bowl, stir together shredded chicken and salsa until combined. Set aside.
  • Lay tortillas on a flat work surface. Place about 1/2 cup shredded chicken in a line down the center of each tortilla.
  • Add a few pieces of diced avocado. Then sprinkle with your desired amount of cheese and fresh cilantro and a sprinkle of lime juice.
  • Roll the tortillas up tightly, and place seam-side down on the baking sheet. Mist the tortillas with cooking spray or olive oil.
  • Bake for 20 minutes or until the cheese is melted and tortillas are lightly toasted. Serve immediately with salsa for dipping.