Total Time
Prep 15 mins
Cook 20 mins

Shred the leftover grilled chicken for the filling and add salsa, cream cheese and seasonings. Recipe is from Kraft.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Heat large skillet spayed with cooking spray on medium heat.
  3. Add onions and garlic; cook and stir 2 minute.
  4. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well.
  5. Cook until heated through, stirring occasionally.
  6. Add 1/2 cup of the shredded cheese; mix well.
  7. Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.
  8. Bake 15 to 20 minute or until heated through.
  9. NOTE: For a spicier flavor, add 1 can (4 oz.) chopped green chilies, drained, to the filling mixture and prepare as directed.

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