°(1) (8 ounce) package. Cream cheese
°(2) minced garlic clove
°2 cups shredded deli roast chicken or leftover roast/baked chicken
°(1) bunch green onion, thinly sliced
°1/2 teaspoon of salt
°1/4 tsp pepper
°1 cup grated cheddar cheese
°(10) medium corn tortillas
°canola oil for frying
Prepared oven, preheat to 425 degrees.
Meantime, in skillet, heat about a tsp of oil.
Once heated, fry the tortillas, one at a time, over medium heat until lightly browned.
You can use more oil if needed, then transfer the tortillas to paper towels or a wire rack to drain.
In a saucepan, add and heat the cream cheese over low heat, stirring until completely melted.
Add the shredded chicken, garlic, green onion and cheddar cheese to the pan. Remove the pan from the heat, then stir until combined.
Spread the chicken mixture evenly between each shell.
Next, place the taco shells in a 9×13-inch baking dish.
Put it in the preheated oven and bake for 8-10 minutes or until the shells start to brown nicely.