Chicken and cream cheese together is always a good start to any recipe. Add in a few green chilies and it's a taste fiesta. One tip ~ make sure your flour tortillas are room temperature before you start working with them or slightly heated in the microwave.
Mexican Chicken Packets
10 fajita size flour tortillas
1 # chicken tenders
1 cup chicken broth
2 tbsp green chilies
4 oz cream cheese
1 tbsp taco seasoning
1 cup Monterey Jack cheese, shredded
1 cup Colby Jack cheese, shredded.
Place the chicken broth, green chilies and chicken tenders in a large skillet. Heat until chicken is cooked and broth has evaporated. Fork shred the chicken and add into taco seasoning and cream cheese. Heat until cream cheese has melted. Remove from heat.
In the center of each flour tortilla, place 2 tbsp chicken mixture and top with 1 tbsp shredded Monterey Jack cheese. Fold in opposite sides and then the other two sides to form a packet. Place seam down on a greased jelly roll pan. Top with packet with a tbsp of Colby Jack cheese. Bake for 20 minutes at 325°