3 cups chicken, cooked and shredded
1 ½ onions, finely chopped
2 red peppers, finely chopped
1 jalapeno, white flesh and seeds removed, finely chopped
3 cups orange cheddar cheese, grated
2 cups Monterey Jack cheese, grated
1 cup mozzarella cheese, grated
1/3 cup cream cheese
salt and pepper
Chopped cilantro, to taste
14 small tortillas
Preheat oven to 350 F.
In a skillet, heat a little oil.
Cook onions, peppers and jalapeno for 5 minutes. Set aside.
Set aside ¼ cup of Monterey Jack and cheddar cheese in a bowl.
In another bowl, combine chicken, remaining cheese, cream cheese, onion and peppers. Season with salt and pepper. Add cilantro to taste.
Divide the mixture between the 14 tortilla breads. Roll up the breads and cut them in half.
Place breads, cut side down, in a pan previously sprayed with non-stick cooking spray. Make a ball of aluminum foil in the center to keep the space free for your salsa pot and prevent the tortillas from falling out during cooking.
Bake for 20-25 minutes or until golden brown.
Remove the pan from the oven, remove the foil ball and place the bowl of salsa on top. Garnish with cilantro.
Serve directly in the pan with salsa only or with guacamole and sour cream.