Ingredients
Scale
- 3 cups cooked shredded chicken
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded Monterey Jack cheese (or Mexican blend, cheddar)
- 4 ounces cream cheese, softened
- ½ cup salsa of choice
- 12 small corn or flour tortillas
- Oil or cooking spray for prepping
- Optional toppings: sour cream, guacamole, avocado, tomato, cilantro, lime
Instructions
- Combine shredded chicken, spices, and cheeses in a bowl.
- Prepare the tortillas by warming them slightly if using corn tortillas.
- Spoon filling onto the tortilla and roll tightly.
- For baking, preheat oven to 400°F (200°C) and bake for 15-20 minutes until crispy.
- For air frying, set air fryer to 400°F (200°C) and cook for 12-15 minutes.
Notes
Warm tortillas to prevent cracking when rolling.
Adjust spice level by varying the amount of chili powder.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baked or Air Fried
- Cuisine: Mexican
Nutrition
- Calories: 180
- Sugar: 1
- Sodium: 300
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 8
- Cholesterol: 40