This recipe is from Jana, who got it from ourbestbites.com and adapted it for a burrito-eating family. Luckily, we are a burrito-eating family. These are spectacular with guacamole. Really delicious.
Meat Tornadoes
1 package (8 oz.) cream cheese
1/2 cup green enchilada sauce
Lime juice from 1 lime
2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/3-1/2 cup chopped cilantro
3-4 green onions, sliced
2-3 boneless, skinless chicken breasts, cooked & shredded
1 cup grated cheese (cheddar/monterey jack/pepper jack)
flour tortillas
cooking spray
kosher salt
Preheat oven to 425 degrees. Line a cookie sheet with tinfoil and spray with some cooking spray.
Soften cream cheese in microwave for 20-30 seconds or until nice and soft and melty. Stir in green enchilada sauce, lime juice and spices until well mixed and then add the cilantro and green onions. Stir in chicken and cheese and combine well.
Working with 3-4 tortillas at a time, briefly heat in microwave so they are malleable and easier to work with. If you skip this step some (or all) might break down the side when you roll them up. Spoon in about 1/3 cup of chicken. Roll them up tightly and place seam side down on your baking sheet, making sure that they are not touching. Lightly spray the tops of the tortillas with cooking spray and sprinkle with kosher salt. Bake for 15-20 minutes or until crisp and edges start to turn golden brown.
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