Serve this veggie-packed baked chicken tortilla to your family for a quick weeknight dinner. It cooks up in just 15 minutes. Add cheese at the end of baking so it has time to melt.
1 cup bottled salsa, divided
1 (8-ounce) carton low-fat sour cream
6 (10-inch) flour tortillas
1 1/2 cups chopped cooked chicken breast (about 3/4 pound)
1/3 cup chopped tomato
1/3 cup chopped green or red bell pepper
1/4 cup chopped onion
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese
How to Make It
Preheat oven to 350°.
Combine 1/2 cup salsa and 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° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
This recipe was good but not sure if I would make again. I followed the recipe as written except I used black bean and corn salsa. The tortillas got a little dry but not too bad thanks to the sour cream/salsa mixture inside the tortilla. I served the tortillas with spanish rice. This is definitely easy and fast enough for a weeknight dinner.
This recipe is good but to make it healthier and tastier I used corn tortillas instead of flour. I skipped the hot sauce and added cheese soup and cream of chicken soup with chopped onions,cilantro and problano peppers to add to the chicken and instead of chopping the chicken I shredded the chicken with a fork. I heated the corn tortillas and then added the chicken mixture topping with shredded cheese. Added more cheese and cream of chicken soup with onions and cilantro to the top of the tortillas and additional shredded cheese. Then I served it with a bowl of diced jalepeno, tomato, onion and baked tortilla chips. Yummy!
Yum! My husband's comment was "this doesn't taste light" (a high compliment, considering his usual comment on Cooking Light recipes is "this would taste better with butter and bacon").
My only complaint: I froze half for a second meal. Because of the sour cream, the reheated version wasn't very good.
This is a great way to use leftover rotisserie chicken. The mixture of sour cream and salsa gives the tortillas a deliciously rich flavor. The only change I made was to use a Cubanelle pepper instead of a green or red pepper. I will definitely make this one again.
This recipe needs some love in the form of seasoning. Would expect Cooking light to recommend spices here. I tossed the raw chicken chunks in cumin and frank's hot sauce, and sauteed them. Then I sauteed the veggies for a few minutes in the chicken juices, salt and pepper. Everything else works just fine as it's written, but I saved some of the cream cheese and salsa mixture to spread on top before baking. After my jazzing, it was actually pretty delicious.
I loved this recipe - very easy to make and tasty. I added more salsa to the top to keep it moist when baking. I used low carb tortillas, and they held up very well. I will definitely add this to my weeknight dinner rotation.
I didn't read the directions very well and put 1 cup salsa and 1 cup sour cream together. I put the remainder of the salsa/sour cream on top of the tortillas and added some more salsa. It turned out okay. Was surprised at the flavor. Not bad for a weeknight meal - not a lot of ingredients and fast. A definite repeat.
I felt this recipe was just ok. The only way I deviated from the recipe was that, instead of spreading all of the sour cream/salsa mix on the tortilla, I mixed about half in with the shredded chicken and spread the rest. The flavors were good, but it reheated very poorly. Also, I would bake it a bit longer as it was not quite hot enough when it came out of the oven.
As another reviewer said, it needs more seasoning. I added garlic powder, chili powder, and some cumin to the cut up chicken. That was the only change. Came out very good. Whole family liked it. Four stars, but not for special occasion.
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