If my cousin texts me one more time for this recipe, I'm just going to send her this link. Let's see how long it takes. Her kids LOVE this recipe, and she hates cooking. So you know it's going to be easy peasy. Plus it's Gluten Free, So yay.
Ingredients:
- 24 small corn tortillas
- 2 chicken breasts, shredded. (Can also use rotisserie chicken)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Olive oil for brushing
- Salt and pepper
- Toothpicks
Directions:
In a bowl, mix together the shredded chicken, cheese, and spices (except for salt and pepper).
Stuff tortillas with mixture and roll them up baby now.
Secure the roll, seam side down, with a toothpick and place on a foiled baking pan.
Brush the tops with olive oil, salt and pepper.
Bake at 425 for 15/20 minutes.
Options:
We serve these with a taco sauce, sour cream, salsa verde, or whatever.