by: Christi Silbaugh
1 lb chicken breasts
1 cup chicken broth
salt and pepper
8 oz cream cheese, at room temperature
1/3 C sour cream -or- greek yogurt.
1/4 C mayonnaise
1 C chopped fresh spinach
1 cup chopped artichoke hearts
1/2 tsp garlic salt1 tsp chili powder
1/4 C shredded mozzarella cheese
1/4 C shredded cheddar cheese
1/4 C shredded parmesan cheese
Corn Tortillas
Heat a large skillet over medium high heat. Once hot add 1 TBSP olive oil. Salt and pepper both sides of chicken breasts and add it to the skillet. Brown on each side. Note that it will not cook through, you are just searing the meat on each side to hold in flavor and keep it juicy.
In a large stockpot, add browned chicken, and broth. Bring to a boil, and boil until chicken is easy to pull apart with a fork. About 30 minutes.
Using two forks, shred the chicken in the broth.
In a large bowl Add cream cheese, sour cream or Greek yogurt, mayonnaise, chopped spinach, artichoke hearts, salt, chili powder, and cheeses. Stir until thoroughly blended. Add shredded chicken and stir well.
Now you have options for how to soften the corn tortillas. If you have a tortilla warmer, you can use that in the microwave place 6 tortillas at a time, cover and cook for 45 seconds. Or you can wrap the tortillas, 6 at a time in paper towels and warm in the microwave for 45 seconds.
Or if you are not counting calories you can add some canola oil to a skillet and warm over medium heat. Add corn tortilla and heat on each side for 10 seconds. Repeat this process one at a time.
Preheat oven to 400 degrees.
Now fill each tortilla with about 2 TBSP of the chicken mixture. Roll up and place in a large rectangular baking dish.
Bake in the oven for 30 minutes or until crispy and golden brown.
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