Ingredients

1 1/2 c. shredded chicken (feel free to use leftover chicken or even canned chicken)
6 oz. cream cheese
1 c. shredded Monterey Jack cheese
1/3 c. salsa
1/4 tsp. cumin
1/2 tsp. chili powder
salt and pepper to taste
10-12 flour tortillas (soft taco size)

Courtesy: http://www.favfamilyrecipes.com/

Instructions
Preheat oven to 400-degrees.
Combine chicken, cream cheese, Monterey Jack cheese, salsa, cumin, chili powder, and salt & pepper in a medium-sized bowl. Mix together well.
Evenly distribute chicken mixture over each tortilla, making a line down the middle of each tortilla and then rolling them up tight.
Line a baking sheet with aluminum foil and spray with cooking spray.
Place rolled up tortillas evenly spaced on the cookie sheet (seam side down) and spray cooking spray generously over the top.
Bake for 10-12 minutes or until tortillas become golden-brown.
 Ingredients

1 1/2 c. shredded chicken (feel free to use leftover chicken or even canned chicken)
6 oz. cream cheese
1 c. shredded Monterey Jack cheese
1/3 c. salsa
1/4 tsp. cumin
1/2 tsp. chili powder
salt and pepper to taste
10-12 flour tortillas (soft taco size)



Instructions

Preheat oven to 400-degrees.
Combine chicken, cream cheese, Monterey Jack cheese, salsa, cumin, chili powder, and salt & pepper in a medium-sized bowl. Mix together well.
Evenly distribute chicken mixture over each tortilla, making a line down the middle of each tortilla and then rolling them up tight.
Line a baking sheet with aluminum foil and spray with cooking spray.
Place rolled up tortillas evenly spaced on the cookie sheet (seam side down) and spray cooking spray generously over the top.
Bake for 10-12 minutes or until tortillas become golden-brown.