1 (10 ounce) package baby corn tortillas
1/2 cup salsa
1 (4 ounce) can diced green chile peppers, drained
1/2 teaspoon minced onion
1/4 teaspoon garlic powder
In a medium bowl, mix chicken nachos, salsa, chiles, onion and garlic powder. Wrap nachos, place inside a tightly folded tortilla and roll up. Cover and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Slice nachos horizontally, and place inside a 2 inch baking dish. Brush the inside of the baking dish with the juices of the nachos, then pour mixture over tortillas. Cover the edges of the baking dish with foil and spray with cooking spray.
Bake for 20 minutes in the preheated oven, or until cheese is bubbly and bubbly.
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