Categories: Chicken, Dinner

Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 can Ro-tel diced tomatoes, drained
• 12 oz cream cheese, softened
• 1 cup shredded monterey jack cheese
• 1 clove garlic, minced
• 3 tsp ancho chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic salt
• 1/4 cup cilantro, chopped
• 6 scallions, white and green parts, chopped
• 6-8 large flour tortillas

Directions

1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder.

2. Add chicken to a skillet and add about 1 cup of water.

3. Cover and cook on med-high heat until cooked through. Add more water if necessary.

4. Once the chicken is cooked, cool slightly and shred with 2 forks.

5. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions.

6. Mix together until well-incorporated. Add cooled chicken and stir together.

7. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean.

8. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free.

9. Use a sharp knife to cut into 1" thick slices and transfer to a serving platter.

10. Cover with plastic wrap and refrigerate until ready to serve.

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