Baked Chicken Tortillas

I found these to be too dry for my liking. It is a good weeknight/game day dish.  I served it with rice and beans and refried beans. 

I made these but changed up the recipe a little. I made 4 roll-ups using 8 ounces of chicken; low carb/wheat tortillas; heaping portions of tomato, green pepper & onion. I sauteed the onion and pepper a little and used more salsa and cheese than called for. I mixed the chicken with the salsa/sr cream mixture and added the veggies, THEN spread it evenly onto 4 tortillas. Rolled, topped with salsa to cover, baked for 15 minutes, topped with cheese and baked 5 minutes more. Perfect! 1 roll-up was plenty for one person. Next time I may use a can of chopped chiles instead of the green pepper.

Excellent - was much better than I expected. Subtle changes - used whole wheat flour tortillas (8 inch), green onions instead of regular and added black beans because I didn't have quite enough left over chicken. The chicken breast for another recipe had been seasoned with cumin and chili powder which added to the flavor. I used Trader Joes lite sharp celtic cheddar, which has amazing flavor and melts well. I served with corn on the cob, but actually adding corn to the tortillas would be good. Adding the black beans was a winner. Easy to make.

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.

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!

I thought this recipe was very yummy and it was very easy to make. It would be perfect for a small gathering since the serving size is one roll. We ate with a small side of chips and salsa.

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.

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 dinner was quick and easy to make....my family loved it!!! It wasn't very messy to make and I cleaned up the prep dishes while it baked. We will definately have this again!

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.

I've made this recipe several times for weeknight meals, and each time my family loves it - even the picky eaters. I don't know that I would make it for a special occasion, but it's great for a busy weeknight meal. I've grilled my own chicken breasts and also used chopped cooked chicken breast you can get in the refrigerated section of the grocery store - the pre-cooked kind tastes just as good, and really saves on cooking time.

Great recipe! Quick & easy to prepare, and it tastes great! I will make 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 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.

This was really good and easy to make. I agree with another reviewer, a good salsa is key. I folded the chicken and other ingredients into the sour cream/salsa mixture and then filled the tortillas with that, rather than the multi-step method in the recipe of spreading the mixture on the tortillas and then adding fillings. I also added half a can of black beans which was a good addition. I will definitely make this again!

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.

Lacked flavor, probably because it is a "light" recipe.

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.

Love it! It was full of flavor. All around great taste.