Ingredients:
3 oz cream cheese, softened
¼ cup salsa
1 Tbsp lime juice
½ tsp cumin
½ tsp chili powder
½ tsp onion powder
3 cloves garlic, minced
3 Tbsp chopped cilantro or parsley
2 cups shredded, cooked chicken
1 cup shredded cheese ( I used colby)
12, 6 inch flour tortillas
Directions:
In a large mixing bowl, mix together the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, garlic, and cilantro. Stir until well combined.
Add in the chicken and the cheese.
To make the tortillas easier to work with, warm a few at a time in the microwave or oven.
Spoon 3 Tbsp of the chicken mixture onto the lower third of the tortilla. Roll the tortilla tightly.
Place the seam side down on a baking sheet. Repeat until the mixture is gone.
Lightly spray or brush the tops of the tortillas with oil. Sprinkle lightly with salt.
Bake at 425 for 15-20 minutes.