INGREDIENTS
1 tbsp
olive oil
4
boneless skinless chicken breasts (about 1.5 pounds)
1 tsp
sea salt
1 tsp
garlic powder
1 tsp
ground cumin
1/2 tsp
smoked paprika
1/2 tsp
cayenne pepper
1
jar salsa verde ( I use Herdez)
4 oz
softened cream cheese
12
medium flour tortillas
6 cups
shredded Monterey Jack cheese
2 cups
shredded Mexican blend cheese (optional)
extra salsa verde (optional)