Camille P.
These are so delicious and crispy and much better than your store bought variety. Double or triple the recipe and keep in your freezer for a quick snack.
2 cups shredded chicken
6 oz. cream cheese
½ tsp. chili powder
Dash of garlic powder, cumin, onion powder
½ cup chopped cilantro
1 cup grated Mexican cheese
20 white corn tortillas
Heat oven to 425*. Line a baking sheet with foil and spray with pam. Microwave cream cheese for 20 seconds until soft. Stir together cream cheese, chicken, cilantro, Mexican cheese and seasonings. Fill tortillas with a small spoonful of mixture, roll and place seam-side down on baking sheet. Spray tops lightly with pam and sprinkle with salt. Bake 12-15 minutes or until crispy. Cool and place in freezer Ziploc bag. To reheat, simply microwave for 1-2 minutes. Serve with salsa, sour cream or guacamole.
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