3/4 lb. boneless skinless chicken breast, cubed
sea salt, chili powder, garlic powder, dried minced onion
1 Serrano, chopped
1/2 cup matchstick carrots
1/2 can diced tomatoes with green chilies, drained
3-4 T Philadelphia cooking creme, Santa Fe Blend
8 T shredded Colby and Monterrey jack cheese
4 6-inch flour tortillas
Preheat oven to 400 degrees. Heat 2 T olive oil in skillet. Add chicken and season to taste with sea salt, chili powder, garlic powder and dried minced onion.
Serrano. Continue cooking for one minute. Stir in tomatoes and cooking creme.