2 1/2 cups cooked, shredded chicken breast
12 small corn tortillas*
1 1/2 Tbsp canola oil, divided
1/2 cup finely chopped yellow onion
1 clove garlic, minced
1/4 cup + 2 Tbsp salsa verde
3 oz cream cheese, diced into 1-inch pieces
3/4 tsp chili powder
1/2 tsp paprika
1/2 tsp ground cumin
1 Tbsp fresh lime juice
Salt and freshly ground black pepper
2 Tbsp chopped cilantro
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