Baked Chicken Tortillas

Jim Bathie
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.

Yield:

6 servings (serving size: 1 roll)

Recipe from

Nutritional Information

Calories 379
Caloriesfromfat 26 %
Fat 10.8 g
Satfat 4.1 g
Monofat 3.7 g
Polyfat 2.5 g
Protein 28.7 g
Carbohydrate 38.9 g
Fiber 2.8 g
Cholesterol 64 mg
Iron 3 mg
Sodium 623 mg
Calcium 284 mg

Ingredients

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
Cooking spray
3/4 cup (3 ounces) shredded reduced-fat cheddar cheese

Preparation

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.

Note:

May 2000