Ingredients

• 3 oz. cream cheese
• 4 chicken breasts, cooked and shredded
• 1 tsp chili powder
• 1/4 tsp garlic powder
• 1 tsp finely chopped cilantro
• 1 cup grated pepperjack cheese
• corn tortillas
• kosher salt

Directions

1. Heat oven to 425 degrees. Line a baking sheet with foil and spray lightly with cooking spray.

2. Heat cream cheese in the microwave for 15 – 20 seconds. Add chicken, chili powder, garlic powder, cilantro, and pepperjack cheese. Mix well.

3. Working with a few tortillas at a time, heat tortillas in the microwave between damp paper towels for 30 seconds. Place 2 – 3 tbs of chicken mixture onto the lower third of each tortilla, leaving 1/2" from the edges.

4. Roll up tightly and place seam side down on baking sheet, making sure tortillas are not touching. Spray the tops with cooking spray and sprinkle lightly with kosher salt. Bake for 15 – 20 minutes, or until crisp and the ends start to get golden brown. Serve with sour cream or salsa.

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