This is such an easy and wonderful weekday dinner! :-)
Nate loved these roll ups with Monterrey Jack and I loved the goat cheese! :-)
Hope you are having a lovely Tuesday! :-)
1 1/2 tsp olive oil
1 1/2 c vertically sliced red onion
2 c shredded roasted skinless boneless chicken breasts
3/4 c (3 oz) crumbled goat cheese (you can also use queso fresco or Monterrey Jack)
1/2 c canned salsa verde
6 (8 inch) fat-free flour tortillas
Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 min or until tender. Add chicken; saute 30 sec or until thoroughly heated. Remove from heat; stir in cheese and salsa. Warm tortillas according to package direction. Spoon about 1/2 c chicken mixture down center of each tortilla; roll up.
Wipe pan clean with a paper towel. Heat pan over medium-high heat. Coat pan with cooking spray. Place filled tortillas in pan, seam sides down; cook 4 minutes, turning to brown on all sides.