Submitted by Lili Barbosa
From Ourbestbites.com, with some modifications by Lili
1/3 c. (3 oz.) cream cheese
2 Roma tomatoes, chopped
1 Tbsp. lime juice (1/2 lime)
1/2 onion or 1 whole small onion
2 cloves pressed garlic
Cholula Hot Sauce (Chili Garlic), approx. 2 swigs
2 Tbsp. sliced green onions (Lili's trick: cut up the green onions and cilantro and put together in a plastic tupperware and keep in freezer to use in the next batch.)
3 Tbsp. chopped cilantro
2 c. shredded cooked chicken (for extra yumminess, use grilled taco chicken!) - I use 3 chicken breasts
1 c. grated pepperjack cheese (I use mozzarella because that's usually what I already have and I usually add about 2 c. because I love cheese!)
Small corn tortillas (I use flour and if you use fresh tortillas from Costco, they cook way faster, like 8 min. or less)
Kosher salt (I've wanted to try this, but always chicken out last minute because we don't eat a lot of salt.)
Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray. (I just use pizza pans with the holes, no foil.) Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Saute the garlic and onions then add the shredded chicken. In another bowl, combine: Roma tomatoes, cilantro and green onions. Add the chicken, onions and garlic. Add lime juice and chili sauce, then stir in the cream cheese and shredded cheese.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 Tbsp. of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.