INGREDIENTS
3 oz
brick cream cheese, softened to room temperature
1/3 cup
salsa
1 tsp
chili powder
1/2 tsp
cumin
1/4 tsp
garlic powder
1 cup
shredded Monterey jack and/or cheddar cheese
2 cups
(about 1 pound) chopped or shredded cooked chicken
12
small whole grain tortillas
olive oil spray
kosher salt