Ingredients

The following ingredients have 4 Servings
  • 2 cups shredded chicken
  • 4 oz cream cheese, at room temperature
  • 1/4 sour cream
  • 4 oz mild green chiles
  • 1 cup shredded pepper jack cheese
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp sea salt
  • 16 corn tortillas

Instruction

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Add the chicken, cream cheese, sour cream, green chiles, cheese and spices to a large bowl, mixing to combine.
  • Heat a non-stick skillet over medium high heat and cook the tortillas for about 15-30 seconds on each side until soft and pliable. Remove and transfer to a plate, covering with foil to keep warm.
  • Add about 2 tbsp worth of filling in a long line like a cigar to a tortilla. Roll tightly and place on the baking sheet. Repeat with the remaining tortillas.
  • Spray the tortillas with some cooking spray. Bake for 15-20 minutes or until they are crispy.