Time: 20 minutes to prep, 20 to bake
3 ounces cream cheese, softened
1/4 cup salsa
1 Tbsp lime juice
1 tsp chile powder
1/2 tsp cumin
1/2 tsp onion powder
1 finely minced garlic clove
3 Tbsp chopped cilantro (I never have this, but have been told parsley can substitute. I just sprinkle some in)
1 small roasted red bell pepper, finely chopped
1-2 green onions, sliced
2 cups cooked shredded chicken (I used rotisserie chicken last time..worked great!)
1 cup shredded cheese (I used colby-jack but use what you want)
10-12 6 inch flour or corn tortillas (I prefer flour)
If you roast your own bell pepper, start this first. If you don't know how, here is a quick rundown. Cut the pepper in half and remove seeds and whatnot. Stick it cut side down in an oven under the broiler. Leave it in there until the skin starts turning black and blistering. Take it out and immediately put the pepper in a plastic baggie and seal it. Once the pepper has cooled down, take it out and peel the skin off. Continue with everything else.
|Your pepper should look something like this when you take it out of the oven.|
|First 10 ingredients...|
|+ cheese and chicken..|
Roll them up!
If you are going to bake them now, put them on foil or parchment paper, spray the tops with cooking spray and sprinkle with salt. Pop them in the oven for 15-20 minutes at 425 until they are crispy and lightly golden. the cooking spray is to help them crisp up. If you prefer other oils, go for it. My brother is a fan of bacon grease. If you have some, go for it. Sadly I did not take a picture of the baked one...next time...
If you are not going to cook them yet, roll them up and put them on a baking sheet and pop them in the freezer until they are solid. Transfer them to a plastic bag and you are good to go! When you are craving one, put them on a sheet, spray and sprinkle and bake! They might need a bit more time to bake but they are still delish!
Original post at http://www.handletheheat.com/2011/10/homemade-kitchen-creamy-chicken.html