Cooked chicken and a salsa-sour cream sauce are rolled up inside flour tortillas and baked in a casserole dish.
1 cup salsa, divided
1 carton (8 ounce size) low-fat sour cream
6 flour tortillas (10-inch size)
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
3/4 cup shredded cheddar cheese
Preheat the oven to 350 degrees F. Grease a 11x7-inch baking dish.
Combine half of the salsa with the sour cream in a bowl and mix well. Spread one side of each tortilla with the sour cream mixture.
Evenly divide the chicken, tomato, bell pepper, and onion between the tortillas, placing the ingredients down the center of each. Roll up each tortilla and place seam-side down in the baking dish.
Drizzle the remaining salsa over the top of the rolled tortillas.
Place the baking dish in the oven and bake at 350 degrees F for 15 minutes.
Sprinkle the cheddar cheese evenly over the tortillas. Return the baking dish to the oven and bake for 5 minutes longer or until the cheese has melted.
Serve the baked chicken tortillas hot.
For a creamier sauce, add a tablespoon of cream cheese to the sour cream and salsa mixture.
Adding a pinch of cumin or chili powder to the sour cream mixture can enhance the flavor further.
For a crispy top, broil the tortillas for the last minute of baking until the cheese is bubbly and slightly browned.
To make this dish spicier, include diced jalapenos in the filling or use a hot salsa.
Serve with additional sides like guacamole, rice, or beans.
To make sure the chicken is moist and flavorful, try marinating it in spices before cooking.
A layer of refried beans spread on the tortillas before adding the sour cream mixture can add substance.
Try different proteins, such as shredded pork or beef.
Make a double batch and freeze one for an easy meal on busy days.
Yes, you can use any type of salsa, from mild to hot, red or green, depending on your preference. Chunky salsa adds texture, while smoother varieties create a more uniform sauce. You can also use picante sauce.
You can substitute Greek yogurt for a healthier option that still provides creaminess, or use regular sour cream if you prefer a richer flavor.
You can add vegetables like spinach, corn, black beans, or zucchini. Just make sure to not overfill the tortillas.
You can use Monterey Jack, pepper jack for a spicy kick, or a Mexican cheese blend as alternatives to cheddar cheese.
Substitute the chicken with a mix of beans, quinoa, or tofu to make a vegetarian version, adjusting the seasoning as needed.
Warm the tortillas slightly in the microwave or on a skillet to make them more pliable and prevent cracking during rolling.
Yes, you can assemble the tortillas and store them in the refrigerator. Add the salsa and cheese just before baking to keep the tortillas from getting soggy.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the microwave or oven until thoroughly warmed.
Yes, you can freeze the assembled, unbaked tortillas. Thaw in the refrigerator overnight and bake as directed, adding a few extra minutes if necessary.
Corn tortillas can be used for a gluten-free option, but they are smaller and may break more easily, so handle with care and possibly use two layers per roll.
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reviews & comments
November 2, 2019
I followed this recipe without any alterations, using the following: "Tostitos Mild Chunky Salsa", a red pepper, and sharp cheddar cheese. It was tasty, simple to make and a great way to use up leftover chicken. I would definitely make again.
sounds tasty but what is QUAC?
"Guac" is guacamole
September 5, 2018
This recipe was soooo good and very easy. I have another recipe where you grill the tortillas and make a cream sauce. Lots more labor intensive. My husband said he liked the one better! Will definitely make this again!
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.
August 21, 2014
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.
November 5, 2013
Super easy. I added a dollop of guac inside each tortilla in addition to the salsa/sour cream mixture.
July 1, 2013
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.
January 22, 2011
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!
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.
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 !!!
February 6, 2006
This was GREAT! Very quick & very easy and everyone loved it... even the kids!