HEAT oven to 350°F
PLACE cream cheese in a medium microwave safe bowl, heat for 20 seconds in the microwave to soften. Stir in shredded chicken, A.1. Original Sauce, minced garlic, red bell pepper and green onion. Season to taste.
PUT about 2 Tablespoons of chicken mixture down the center of each tortilla. Roll up and place seam side down on baking sheet. Repeat with remaining tortillas.
BAKE 12-15 minutes until crispy and lightly golden brown. Serve immediately. You can prepare the filling ahead of time and bake these up when you’re ready to eat them.
*MAKE a batch of quick all-purpose chicken: Place 2 lbs. Split Chicken Breast in a slow cooker, add 2 teaspoons crushed garlic, ¼ cup A.1. Original Sauce, ½ cup water and 1 Tablespoon brown sugar. Cook on low for 4-5 hours. Remove from slow cooker and let cool. Pull off of bone, shred and freeze in 2 cup portions. Use to make taquitos, tacos, pulled chicken sandwiches or chicken salad.