Recipe from Momma Hen's Kitchen
What you need:
- 3 boneless, skinless chicken breasts
- 3/4 cup salsa
- 4 oz. cream cheese
- 1/2 cup shredded Monterey Jack cheese
- 12 corn tortillas (I used flour)
- 1 tsp. salt
Stew chicken until cooked. Shred up - I use my Kitchenaid with the paddle attachment - with salsa.
Stir in cream cheese, MJ cheese, and salt.
Preheat oven to 425* and spray a baking sheet with nonstick spray.
Place chicken mixture on middle of tortilla and roll up.
Place seam down on baking sheet and repeat with all remaining mixture/tortillas. Top with extra cheese, if desired.
Bake for 13 to 16 minutes until tortillas are crisp. Serve with salsa, sour cream, or enchilada sauce.