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Baked Chicken Tortillas

recipe at a glance
Rating: 5/5
5 reviews

ready in: under 30 minutes
serves/makes:   6

recipe id: 22447
Baked Chicken Tortillas Recipe
photo by: Laurea
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1 cup bottled salsa, divided
1 carton (8 ounce size) low-fat sour cream
6 (10-inch) flour tortillas
1 1/2 cup chopped cooked chicken breast
1/3 cup chopped tomato
1/3 cup chopped green or red bell pepper
1/4 cup chopped onion
non-stick cooking spray
3/4 cup shredded cheddar cheese


Preheat oven to 350 degrees F.

Combine 1/2 the salsa and the sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350 degrees F for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

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413 calories, 13 grams fat, 49 grams carbohydrates, 23 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews

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Guest at


Looking forward to making this to use up the leftover chicken from tonight's dinner. The recipe is simple yet versatile enough to accommodate different dietary needs and tastes. I like the addition of quac and I am thing of adding sliced olives to the top of mine.

Guest at

REVIEW: 5 star recipe rating
Great way to use leftover chicken up. My kids love it and my oldest even helps prepare it. Have made it several times and will continue to make it. Turns out great every time.

Registered Member at
Member since:
Mar 10, 2001

REVIEW: 5 star recipe rating
Super easy. I added a dollop of guac inside each tortilla in addition to the salsa/sour cream mixture.

Guest at

REVIEW: 5 star recipe rating
This recipe was a HUGE hit. I liked that it didn't use a bunch of premade ingredients like cream of mushroom soup or onion soup mix. My teenagers loved this.

Guest at

REVIEW: 5 star recipe rating
I made this with alterations to meet a gluten free/dairy free diet, and it was excellent! My husband said "this is delicious!", but it was a bit to spicy for my 18 month and 3 year old. I used the least spicy salsa I could find but still a no go for them. I would definitely recommend it as family friendly though, and here are my suggestions for making it gluten and dairy free in case necessary. I used rice flour tortillas, guacamole instead of sour cream, and shredded soy cheese instead of dairy cheese. All ingredients were easily found at Trader Joes (if you live near one), and it was inexpensive and SO fast to put together. Thank you so much for the great recipe!

Guest at


The leftover chicken came to life in this recipe.
Easy, quick and delicious on a chilly Feb. night. I would use more sour cream/salsa on the tortillas net time. I used blue corn tortillas and we loved them.

Guest at


Yummy and so easy ! My son does not like onions or I garnished the finished dish with green onions and sauted yellow peppers.I also mixed a cup of mild green chile sauce to the salsa for the topping.The recipe is a KEEPER !!!

Registered Member at
Member since:
Feb 6, 2006

REVIEW: 5 star recipe rating
This was GREAT! Very quick & very easy and everyone loved it... even the kids!

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