INGREDIENTS
1 (8 oz) pkg cream cheese, softened
2 cloves minced garlic
2 cup shredded rotisserie chicken or leftover roast/baked chicken
1 bunch green onion, thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese
10 medium corn tortillas
INSTRUCTIONS
Preheat oven to 425 degrees.
Heat a skillet with about a tablespoon of oil. Fry tortillas, 1 at a time over medium heat until just very lightly browned. Repeat with all tortillas, using more oil as needed. Set a plate between paper towels to drain.
In a bowl, blend the cream cheese until smooth.
Add the shredded chicken, garlic, green onion, and cheddar cheese to the cream cheese and mix until blended.
Divide the chicken mixture evenly between each shell and fold in half. Place the taco shells in a baking dish. Bake for about 10 minutes turning half way through the baking. Makes 10 tacos.