Ingredients
– 2 cups shredded cooked chicken
– 8 oz cream cheese, softened
– 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 10-12 small flour or corn tortillas
– Cooking spray or olive oil for brushing
– Optional toppings: sour cream, salsa, or guacamole for serving
Equipment Needed
– Mixing bowl
– Baking sheet
– Parchment paper (optional for easier cleanup)
– Microwave or stovetop for warming tortillas
– Pastry brush (if brushing with oil)
Step-by-Step Instructions
First things first, let’s start by preheating our oven to 425°F (220°C). While the oven warms up, I like to mix the filling in a large bowl. Combine the shredded chicken, softened cream cheese, and shredded cheese. Then, add the garlic powder, onion powder, cumin, chili powder, and a sprinkle of salt and pepper. Mix everything until well combined and creamy. The aroma of the spices is just divine! (See the next page below to continue steps…)