(1) (8 oz.) pkg. cream cheese
(2) clove garlic, minced
2 c of deli rotisserie chicken or leftover roast/baked chicken shredded
(1) bunch green onion, thinly sliced
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese
(10) medium corn tortillas
canola oil for frying
Prepare the oven, preheat to 425 degrees.
Meanwhile, in a skillet, heat about a tbsp of oil. Once heated, fry tortillas, one at a time over medium heat until they are lightly browned. You can use more oil if needed, and then transfer the tortillas on paper towels or on a wire rack to drain.
In a saucepan, add and heat cream cheese over low heat, stirring until completely melted.
Add in shredded chicken, garlic, green onion, and cheddar cheese in the saucepan. Take from heat the saucepan, then stir until it blends.
Evenly arrange chicken mixture between each shell. Then, put the taco shells in a 9 x 13-inch baking dish.
Put it inside the preheated oven and bake for 8 to 10 minutes or until the shells are beginning to brown well.