INGREDIENTS
1
pkg. cream cheese- room temperature
4 cups
cooked (shredded chicken)
1 cup
salsa
2 cups
shredded Monterrey Jack cheese
1
small can diced green chilis
20
6-inch flour tortillas - room temperature or warmed slightly so they are pliable (they will break if they are cold)
Salt (to taste)
Nonstick cooking spray