Ingredients
Instructions
- 1 Preheat the oven to 425ºF (220ºC). Beat the cream cheese with the salsa until well combined. Stir in the chicken, cheddar, corn, red pepper, green onion and jalapeño (if using).
- 2 Place about ⅓ cup (75 mL) of the filling along the bottom third of a tortilla; roll into a tight log. Arrange, seam side down, on a parchment-lined baking sheet. Repeat with remaining filling and tortillas. Coat the tops lightly with nonstick cooking spray.
- 3 Bake for 20 minutes or until browned and crisp. Let stand for 5 minutes before serving. Transfer to a platter and serve with additional salsa and sour cream for dipping.