Ingredients

The following ingredients have 5 Servings
  • 1 package(s) (8 oz.) cream cheese
  • 2 clove(s) garlic, minced
  • 2 cup(s) deli rotisserie chicken, or leftover roast/baked chicken shredded
  • 1 bunch(es) green onion, thinly sliced
  • 1/2 teaspoon(s) salt
  • 1/4 teaspoon(s) pepper
  • 1 cup(s) shredded cheddar cheese
  • 10 medium corn tortillas
  • - canola oil for frying

Instruction

  • Preheat oven to 425 degrees
  • While oven is preheating, heat about a tablespoon of oil in a skillet. Fry tortillas, 1 at a time over medium heat until just very lightly browned. Repeat with all tortillas. Use more oil as needed. Set aside on a wire rack or paper towels to drain.
  • Place the cream cheese in a sauce pan over low heat, Stir until cream cheese is completely melted.
  • Add the shredded chicken, garlic, green onion, and cheddar cheese. Remove the saucepan from heat and stir until well combined.
  • Divide the chicken mixture evenly between each shell. Place the taco shells in a 9x13 inch baking dish. Bake for about 8-10 minutes or until the shells are starting to brown well.