I made these recently as an assignment for a recipe club I belong to. They sounded like something I could make and bring to the group I meet with most Friday nights.
I had to bake some chicken breasts anyway, so this seemed like a no-brainer to me.
My inspiration came from here Rebekah’s Family Food and Fun blog.
I did adapt this just a smidge, but didn’t stray too far. I upped the spices, cause I do like my spice, and I had a shallot in the cupboard and wanted to add half of it to the recipe.
1 large, boneless, skinless chicken breasts (can also use a cooked rotisserie chicken, make it easy on yourself)
1 (8 oz.) pkg. cream cheese, softened
1 cup shredded Colby Jack cheese, can also use any blend of cheese you like.
1 clove garlic, minced
2 tsp. chili powder (make it a quality chili powder, you can taste the difference)
1 tsp. cumin (recipe called for 1/2 tsp.)
¼ tsp. cayenne pepper
Salt, to taste ( I don’t add salt, there is enough in the Rotel)
Handful of cilantro, chopped (I went out in my little garden and picked some fresh)
3 green onions, chopped
1/2 shallot, finely minced (I liked the color contrast)
10 oz. can diced tomatoes with green chiles, drained well (I used Rotel)
6-8 soft taco sized tortillas
Spread a thin layer of the filling mixture over a tortilla,
leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral.
Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1 to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.