INGREDIENTS:
3/4 pound chicken breast (should be about 2 cups when cooked)
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon garlic salt
1- 14.5 ounce can Mexican style diced tomatoes, drained
1- 8 ounce package cream cheese
2 tablespoons cilantro, chopped
8- 8″ flour tortillas
2 cups Mexican 4 Cheese Blend shredded cheese
1 pint whipping cream
additional cilantro, chopped for garnish
INSTRUCTIONS:
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