Rating: 3.5 stars
19 Ratings
  • 1 star values: 0
  • 2 star values: 2
  • 3 star values: 8
  • 4 star values: 7
  • 5 star values: 2

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.

Recipe by Cooking Light May 2000

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Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: 1 roll)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

379 calories; calories from fat 26%; fat 10.8g; saturated fat 4.1g; mono fat 3.7g; poly fat 2.5g; protein 28.7g; carbohydrates 38.9g; fiber 2.8g; cholesterol 64mg; iron 3mg; sodium 623mg; calcium 284mg.
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