![]() Pinterest-Heather Phelps-Ordonia, annies-eats.com Ingredients: 2 boneless, skinless chicken breasts 1 (8 oz.) pkg. cream cheese, softened 2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.) 1 clove garlic, minced or pressed 2 tsp. chili powder ½ tsp. cumin ¼ tsp. cayenne pepper Salt, to taste Handful of cilantro, chopped 3 green onions, chopped 10 oz. can diced tomatoes with green chiles, drained well 4-6 8-inch tortillas Directions: Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool. In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. Add the chicken to the filling mixture and stir well to incorporate. Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.
0 Comments
Your comment will be posted after it is approved.
Leave a Reply. |
Click to set custom HTML
Archives
June 2016
Categories
All
|