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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fast Flourish: Char one side of the tortillas directly over gas flames for a few seconds using tongs. Ingredients:
1 cup diced sweet onion |
3 garlic cloves, minced |
1 tablespoon canola oil |
2 cups chopped fresh baby spinach |
2 (4.5-oz.) cans chopped green chiles, drained |
3 cups shredded cooked chicken |
1 (8-oz.) package 1/3-less-fat cream cheese, cubed and softened |
2 cups (8 oz.) shredded pepper jack cheese |
1/3 cup chopped fresh cilantro |
8 (8-inch) soft taco-size flour tortillas |
vegetable cooking spray |
tomatillo salsa |
Directions:
1. Preheat oven to 350°. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 minutes or until tender. Add spinach and green chiles; sauté 1 to 2 minutes or until spinach is wilted. Stir in chicken and next 3 ingredients, and cook, stirring constantly, 5 minutes or until cheeses melt. Add salt and pepper to taste. Spoon about 3/4 cup chicken mixture down center of each tortilla; roll up tortillas.
2. Place rolled tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Lightly coat tortillas with cooking spray.
3. Bake at 350° for 30 to 35 minutes or until golden brown. Top with Tomatillo Salsa.
4. To Make Ahead: Prepare recipe as directed through Step 2. Cover and chill overnight. Let stand at room temperature 30 minutes. Uncover and proceed as directed in Step 3.
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