8-10gluten free tortillastaco size or corn tortillas
1teaspoonground cayenne pepper
2tablespoongreen onion or chivesthinly sliced
salt and pepper to taste
1cupcheddar cheesemore for garnish, shredded
Fresh jalapenos (1-2 jalapenos thinly sliced) and sweet corn (1-2 tablespoons) for garnish
½cupsweet corn canned or thawed frozen, for garnish or mix in the filling
Heat up a medium pan with a little drizzle of vegetable oil. Fry tortillas until just lightly browned, one at a time, and set aside.
Preheat oven to 425 degrees.
In a small or medium saucepan over low heat, place cream cheese, shredded chicken, garlic, green onion, and cheese. Stir until cream cheese is softened and all the ingredients combined (2 minutes).
Assemble the tacos. Take one tortilla at a time, fold it gently in your hands and fill each tortilla with the chicken cream cheese mixture (a little bit over half) and transfer to a baking dish close to each other so none of them will fall over.
Transfer to oven and bake for about 6-8 minutes or until cheese is melted and tortillas starting to brown even more.
Garnish with fresh jalapenos, sweet corn, more grated cheese, and serve while warm!
For a more mild taste, omit the cayenne pepper. I just like my tacos hot!You can also stir in the sweet corn into the creamy chicken filling (for this use about 2-3 tablespoons of canned sweet corn).