- SERVINGS6
- PREP TIME
45
MINS - COOKING TIME
20
MINS
Preparation
- Preheat oven to 425 degrees. Coat a 2-quart glass casserole dish with cooking spray or butter.
- Brown chicken until juices run clear, drain, cool and shred. (Or use purchased rotisserie chicken.)
- In same skillet, heat minced green onions over medium heat. Add shredded chicken, cumin, cream cheese and 2/3 cup of salsa.
- Mix well and cook over low heat until cream cheese is melted.
- Add 1 cup shredded cheddar and cook until bubbly.
- Warm tortillas in the microwave 45 seconds on high power.
- Working with one tortilla at a time, brush both sides of a tortilla with the melted butter.
- Spread 1/2 cup of the chicken mixture on one side of the tortilla. Sprinkle with 2 tablespoons of Mexican blend shredded cheese, roll the tortilla and place seam side down in prepared casserole dish.
- Repeat procedure until chicken mixture is gone. Spread remaining salsa and cheeses on top of tortillas.
- Bake for 20 minutes until hot and bubbly.
ingredients
- 2 1/2 cups cooked and shredded chicken breast
- 3 green onions, minced
- 1 cup salsa, divided
- 1 teaspoon cumin
- 3 oz cream cheese
- 2 cups shredded Cheddar cheese, divided
- 1 cup shredded Mexican blend cheese
- 6 whole wheat flour tortillas
- 2 tablespoons Horizon Organic butter (melted)
- sour cream
- Chopped lettuce
- Diced tomatoes
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