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1
Preheat oven to 375 degrees F. Use dashes of salt and pepper to season your chicken breasts, wrap them in foil loosely and bake for 3540 minutes or until done.
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2
Allow to cool slightly and shred chicken by hand, food processor or with forks.
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3
After removing chicken, increase the oven temp to 425 degrees F.
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4
In a bowl, combine light or fat free cream cheese (you can use either as the flavor of spices is nice and bold), lime juice, green salsa, green onions, cumin, 1/4 teaspoon kosher salt, chile powder, cayenne pepper, onion powder, and cilantro.
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5
Mix well.
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6
Add shredded cheeses and chicken and again mix well.
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7
Heat 2 to 3 corn tortillas in the microwave for 30 seconds or until hot and pliable.
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8
The best method for this is to either cover them with plastic wrap on a plate, or place them between two damp paper towels.
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9
Once tortillas are softened, spoon a heaping tablespoon of chicken mixture onto the lower portion of a tortilla (the side closest to you) and roll it up somewhat tightly.
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10
Place on a baking sheet seam side down and repeat until all of the tortillas are rolled.
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11
Sprinkle with 1 tablespoon kosher salt.
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12
Bake 1520 minutes or until crisp and golden brown.
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13
Serve with salsa, gaucamole, sour cream or light cilantro-lime dressing.
