The key to this dish lies in selecting the right ingredients—fresh, simple, and flavorful. Over the years, I’ve learned that quality cream cheese and tender cooked chicken make all the difference. I usually use rotisserie chicken for convenience, but shredded grilled chicken works wonders too. When it comes to tortillas, I opt for small corn or flour ones, depending on the family’s mood. Don’t hesitate to swap out ingredients to suit your taste or pantry staples—you’ll find some easy substitutions below.

• 2 cups cooked, shredded chicken (rotisserie or grilled)
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1/2 cup diced green chilies (canned or fresh)
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 12 small corn or flour tortillas
• Cooking spray or a light brush of olive oil for baking

Substitutions: For a lighter option, you can use reduced-fat cream cheese or Greek yogurt. If you prefer a spicier kick, add jalapeños or a teaspoon of chipotle powder. Gluten-free tortillas also work beautifully here.