Ruff Justice
02-19-2007, 03:54 PM
1 small onion, chopped
1 clove garlic, minced
1 tablespoon oil
1 pound boneless skinless chicken breasts, cooked, shredded
1 1/2 cups Salsa, divided
4 ounces Cream Cheese, cubed
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 cup Shredded Cheddar and Monterey Jack Cheese, divided
1 (4 ounce) can chopped green chilies, drained
8 Flour Tortillas
Preheat oven to 350 degrees F. Cook and stir onion and garlic in hot oil in large skillet on medium heat 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese and green chilies; mix well.
Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with remaining 1-1/4 cups salsa and remaining 1/2 cup shredded cheese.
Bake 15 to 20 minutes or until heated through.
1 clove garlic, minced
1 tablespoon oil
1 pound boneless skinless chicken breasts, cooked, shredded
1 1/2 cups Salsa, divided
4 ounces Cream Cheese, cubed
1 tablespoon chopped cilantro
1 teaspoon ground cumin
1 cup Shredded Cheddar and Monterey Jack Cheese, divided
1 (4 ounce) can chopped green chilies, drained
8 Flour Tortillas
Preheat oven to 350 degrees F. Cook and stir onion and garlic in hot oil in large skillet on medium heat 2 minutes. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese and green chilies; mix well.
Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam sides down, in 12x8-inch baking dish; top with remaining 1-1/4 cups salsa and remaining 1/2 cup shredded cheese.
Bake 15 to 20 minutes or until heated through.