3-4 chicken breasts, frozen or thawed
8 ounces cream cheese
⅓ cup jarred whole or sliced jalapeños, roughly chopped (or more, to taste)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon cumin
16 taco-sized tortillas (I prefer flour but corn tortillas also work well)
1½ cups shredded cheese (colby jack, monterey jack, Mexican blend, mozzarella - use your favorite!)
optional toppings: fresh cilantro, additional jalapeños, dipping sauces such as ranch, salsa, green goddess dressing, OR click HERE for my Cafe Rio Tomatillo Ranch Dressing recipe (this is the green dressing you see in the pictures)