1/3 cup salsa
1 tsp. chili powder
1 tsp. ground cumin
1 tsp garlic powder
1/3 cup water
1 1/2 cups shredded cheese (cheddar or jack)
8 oz cream cheese
10 - 12 flour tortillas
Optional: Salsa and/or Guacamole for dipping
Instructions
- Combine chicken, salsa, cumin, chili powder, garlic powder, and water in a crock pot.
- Cook on high 4 hours, or on low 8 hours.
- Shred chicken using 2 forks to pull apart.
- Add cream cheese and shredded cheese.
- Cook another 15 minutes - 1/2 hour.
- Stir to combine. (I allow mixture to cool somewhat before assembly)
- heat oven to 400 degrees.
- Making a line down the middle of each tortilla, evenly distribute chicken mixture over each tortilla, and then roll up tight.
- Line a baking sheet with parchment paper.
- Place rolled up tortillas, evenly spaced, on the cookie sheet (seam side down) and spray cooking spray generously over the top.
- Bake for 10-12 minutes or until tortillas become golden-brown.
- If extra crispness is desired, place under broiler 1 - 3 minutes - careful, they burn easily!
