INGREDIENTS
2 cups cooked and shredded chicken (I used rotisserie)
4 oz cream cheese
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
¼ teaspoon salt
1 Tablespoon Lime Juice
⅓ cup honey
1 Cup Colby Jack Cheese
2 Tablespoons Cilantro, finely chopped
8-10 small flour tortillas
Cilantro Lime Sour Cream:
1 cup sour cream
⅓ cup green taco sauce
1 teaspoon fresh lime juice
¼ cup fresh cilantro
INSTRUCTIONS
Preheat oven to 350 degrees and prepare a baking sheet by lining it with foil and spraying it with cooking spray. Set aside.
Soften the cream cheese in the microwave for about 15-20 seconds. In a mixing bowl, combine cream cheese, cumin, chili powder, garlic powder, salt, lime juice and honey. Add in the shredded chicken, colby jack cheese, and cilantro. Stir until combined well.
Add about 3 Tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla. Roll it up and place it seam side down on the baking sheet. Repeat with each one and place about 1 inch apart not touching each other on baking sheet.
Bake for 15-20 minutes or until the tortilla is lightly browning around the edges.
To make the cilantro lime sour cream: Whisk together sour cream, taco sauce, lime juice and cilantro.