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Baked Chicken Tortillas

recipe at a glance
Rating: 5/5 5 stars
4 reviews
2 comments


recipe is ready in under 30 minutes time: under 30 minutes

serves/makes:   6

  

recipe id: 22447

Baked Chicken Tortillas Recipe
photo by: Laurea
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ingredients

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

directions

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.


nutrition

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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shared by: nicollewestin



ratings & reviews



number of 5 star votes on this recipe
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number of unrated comments on this recipe2



Registered Member at CDKitchen.com



Member since: February 5, 2008
recipe rating
Super easy. I added a dollop of guac inside each tortilla in addition to the salsa/sour cream mixture.



Guest at CDKitchen.com



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 CDKitchen.com



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 CDKitchen.com
Feb 24, 2010

SueNM
question or comment
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 CDKitchen.com
Aug 14, 2008

Tootie
question or comment
Yummy and so easy ! My son does not like onions or peppers...so 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 CDKitchen.com



Member since: February 6, 2006
recipe rating
This was GREAT! Very quick & very easy and everyone loved it... even the kids!



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