Cheesy Green Chili Chicken Rolled Tacos
I decided to do a twist on my Chipotle Pulled Pork Dip (all I can say about that dip is YUM YUM YUM), with chicken, all wrapped up in a tortilla for this delicious rolled taco recipe. It's a little sweet, a little spicy, totally cheesy and so scrumptious!
Ingredients - 2 cups chicken breasts (boneless, skinless, cooked and shredded)
- 2 tbsp honey
- 2 limes (juiced)
- 1 tsp chipotle pepper powder (or chili powder)
- 3 tbsp fresh cilantro
- 8 oz can diced green chilis (divided)
- 8 oz cream cheese
- 12 small flour tortillas
- 1 cup pepper jack cheese (shredded)
Spread app. 1 tbsp of the cream cheese mixture in the middle of a tortilla. Top with a large spoonful of the chicken mixture. Sprinkle pepper jack cheese on top. 
Roll the tortilla up tightly and place seam side down on a baking sheet. Repeat until all tacos are wrapped up. 
Place in the oven and bake for 12-15 minutes. 
I sliced the rolled tacos in half so they were easy to serve up as a game day snack! They can also be left whole and eaten for dinner. Wait, did someone say it's "Taco Tuesday"?! Aw yeah! 
As an appetizer, game day snack, lunch or dinner, it really doesn't matter when you eat these tacos, they're super delicious anytime! 
♦ Gluten Free Option: Replace the flour tortillas with corn tortillas to make this recipe gluten-free. Be sure to heat the corn tortillas for 30-60 seconds in a dry skillet over medium heat before rolling so that the tortillas will not tear.Source: http://ladiesblog.net/cheesy-green-chili-chicken-rolled-tacos.html
