Ingredients
Units
- 85 g crema Mexicana or cream cheese at room temperature
- 1/4 cup of pre-made salsa
- 1 tablespoon lemon juice
- 1/2 teaspoon cumin
- 3 scallions, finely chopped
- 1/2 small jalapeño seeded and minced (adjust to taste) or hatch
- 3 tablespoons chopped cilantro
- 2 cups shredded cooked chicken
- 1 cup grated Mexican cheese
- 10 tortillas
- cooking spray vegetable oil
- coarse salt
Instructions
- Preheat oven to 425F or 215C. Prepare the baking sheet, and cover it with foil.
- Use a fork to make sure the cream cheese is soft in a large bowl, and mix a little. Add the sauce, lime juice, cumin, green onions, jalapeño to taste, cilantro, chicken, and cheese. Mix well and taste. Adjust seasoning to taste.
- Heat the tortillas in the microwave for 20 seconds to make them easier to roll.
- Place 2-3 tablespoons of filling on each tortilla and roll tightly.
- Place in the oven and ensure that the tortilla’s edge is facing down.
- Repeat with remaining tortillas.
- Spray tortillas with cooking spray and sprinkle with coarse salt.
- Bake for 15-20 minutes until golden brown and crisp to the touch.
- Serve hot.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Oven
- Cuisine: Mexican