INGREDIENTS
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1 small onion
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4 cloves garlic
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9 to 10 ounces cream cheese, room temperature, divided
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1 tablespoon oregano
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2 teaspoons cumin
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1 tablespoon cayenne powder
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1 teaspoon kosher salt
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1/2 teaspoon black pepper
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1- 1/2 pounds chicken breast
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1- 1/2 cups Mexican blend cheese
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12 – 6-inch flour tortillas