Yield: about 6 servings

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

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  • step 1: HideShow Images

    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.

  • step 2: HideShow Images

    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.

  • step 3: HideShow Images

    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.