2 c. chopped chicken
1 8-oz. package cream cheese
1 package dry Ranch dressing mix
1/2 small onion, finely diced
1 4.5 oz can of diced green chiles
1 t. dried cilantro
1/2 t. pepper
salt to taste
8 6-inch flour tortillas
Salsa
In large mixing bowl combine chicken and next 7 ingredients. Season with salt and pepper. Spread mixture evenly over tortillas and roll up tightly. Refrigerate rolls for 2-3 hours. Cut into slices. Serve with salsa for dipping.
No comments:
Post a Comment