Chicken & Roasted Red Pepper Tortillas

Karen Farmer


We also like to use this filling in fresh Pita Bread.
If you prefer, a can of chopped green chillies may be used instead of the jar of grilled red peppers.

pinch tips: How to Quarter a Chicken





1 Hr


15 Min


4 medium
boneless, skinless chicken breasts
1 large
chopped onion
8 oz
jar of roasted red peppers
1/2 tsp
cajun seasoning
1/8 tsp
chili powder
8 oz
package softened cream cheese
8 large
flour tortillas
1/2 c
heavy whipping cream (divided into 1/4 cups)
1 c
shredded sharp cheddar cheese
1 small
container guacamole if desired
1 small
jar salsa if desired
1 small
container sour cream if desired

Directions Step-By-Step

Preheat oven to 350
Rub chicken breasts with cajun seasoning and black pepper to taste. Cook in skillet with a small amount of olive oil until golden. Remove cooked chicken to a plate to cool.
Wipe out skillet with a paper towel and cook chopped onion and peppers until onions are clear.
Shred chicken and place it, 1/4 cup heavy whipping cream, and the softened cream cheese to the pan of onions & peppers. Mix well and heat through. Add Salt and Pepper to taste if desired.
Place chicken mixture into center of tortilla, fold sides over,tuck in ends and place seam down into baking dish. Tucking ends keeps the filling in place and makes it easier to serve. Continue to fill dish with remaining filled, tortillas.
Pour remaining 1/4 cup heavy whipping cream over the tortillas and sprinkle with sharp cheddar cheese.
Bake at 350 for 15 to 20 mins or until cheese is melted.
Serve with your choices of Salsa, Sour Cream, and Guacamole.

About this Recipe

Course/Dish: Chicken, Roasts