INGREDIENTS
•
2 1/2 cups cooked, shredded chicken breast
•
12 small corn tortillas*
•
1 1/2 Tbsp canola oil, divided
•
1/2 cup finely chopped yellow onion
•
1 clove garlic, minced
•
1/4 cup + 2 Tbsp salsa verde
•
3 oz cream cheese, diced into 1-inch pieces
•
3/4 tsp chili powder
•
1/2 tsp paprika
•
1/2 tsp ground cumin
•
1 Tbsp fresh lime juice
•
Salt and freshly ground black pepper
•
2 Tbsp chopped cilantro
•
1 cup shredded monterey jack cheese