1/4 cup green salsa
1 T fresh lime juice (mine was from a bottle not fresh)
1 t chili powder
1/2 t onion powder
1/4 t garlic powder
3 T cilantro, chopped (I left this out because I didn't have any)
1 green onion, thinly sliced (oh this too... it may have been an improvise dinner night! haha!)
2 cups chicken, shredded
1 cup cheese, shredded
small corn tortillas (I used flour)
Heat oven to 425 degrees. Line cookie sheet with foil and coat with cooking spray.
In medium mixing bowl, combine first 6 ingredients. Add cilantro and green onion. Add chicken and cheese.
In a damp rag or paper towels, heat tortillas in microwave for 30-45 seconds until they are soft and pliable and don't crack while rolling. Place 2-3 T of chicken mixture on the bottom third of each tortilla. Make sure to keep 1/2 inch from edges. Then roll tortilla as tightly as possible. Use a toothpick to hold together if necessary. Place filled tortillas seam side down on the cooking sheet, making sure they don't touch each other. Spray tops with cooking spray.
Bake for 15-20 minutes or until crispy and the ends starts to get golden brown. Serve immediately. Can be served with sour cream, salsa, guacamole, etc.
No comments:
Post a Comment