1/4 cup salsa
1Tbsp fresh lime juice
1/2 tsp chili powder (you can add more if you like a kick, but I'm a wimp)
1/2 tsp onion powder
1/4 t granulated garlic, or garlic powder
3 Tbsp chopped cilantro
2 cup shredded cooked chicken (I cook it in broth)
1 cup mozzarella cheese
1 4 oz. can diced green chilies
corn tortillas or flour tortillas
non-stick cooking spray
Preheat oven to 425. Mix everything but tortillas together in a bowl. 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 about 2-3 tbs. of the mix on each tortilla and roll up as tight as you can. Place seam side down on a baking sheet. Spray with non-stick cooking spray. Sprinkle with salt.
Bake in oven for about 15 minutes, or until ends get brown. Enjoy!
Serve with sour cream, salsa, or ranch.
I made both corn and flour tortillas and we actually preferred the flour ones better. They were crispier.