RECIPES

Ingredients

• 2 cups cooked and shredded chicken
• 4 oz (113 grams) cream cheese
• 1⁄3 cup salsa
• 1⁄2 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1⁄4 teaspoon salt
• 1 Tablespoon green onion, finely chopped
• 2 Tablespoons Cilantro, finely chopped
• 1 Tablespoon Lime Juice
• 1 Cup Colby Jack Cheese
• 8-­10 small flour tortillas

Directions

1. Preheat oven to 425 and prepare a baking sheet by lining it with foil and spraying it with cooking spray.
2. Soften the cream cheese in the microwave for about 15­-20 seconds.
3. In a mixing bowl, combine:
   • cream cheese, salsa (1/3 cup)
   • cumin (1⁄2 tsp)
   • chili powder (1 tsp)
   • garlic powder (1 tsp)
   • lime juice (1 tbsp)
   • salt (1/4 tsp)
4. Add in:
   • chicken
   • cheese (1 cup)
   • green onions (1 tbsp)
   • cilantro (2 tbsp)
5. Stir until combined well.
6. Add about 3 Tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla.
7. Roll it up and place it seam side down on the baking sheet.
8. Repeat.
9. Bake for 15­20 minutes or until the tortilla is lightly browning around the edges.
10. Serve with sour cream, ranch, or your favorite sauce.