Mexican Chicken Roll-Ups

Tammy Raynes


If you have cooked chicken leftovers in the freezer, make this Southwestern favorite. Serve it with a little Spanish Rice and some refried beans for a dinner the kids will enjoy.

This is a new recipe I found not to long ago and have tried several times already. As with any new recipe I get, I end up tweaking to fit my family or taste. The original called for turkey, but chicken is easier to come by for some families.

pinch tips: How to Mince Garlic





30 Min


30 Min


2 1/2 c
cubed cooked chicken
1 1/2 c
(12-ozs) sour cream, divided
1 can(s)
(10.75-ozs) condensed cream of mushroom soup, undiluted, divided
3 tsp
taco seasoning, divided
1 1/2 c
(6-ozs) shredded cheddar cheese, divided
1 small
onion, chopped
1/2 c
salsa (your choice)
1/4 c
sliced ripe olives (black ones)
flour tortillas (7")
shredded lettuce
chopped tomatoes
additional olives and salsa, optional

Directions Step-By-Step

In a bowl, combine chicken, 1/2 cup sour cream, half of the soup, 1-1/2 teaspoons taco seasoning, 1 cup of cheese, onion, salsa and olives.
Spoon 1/3 cup onto each tortilla. Roll up and place seam side down in a greased 13"x9"2" baking dish.
Combine remaining sour cream, soup, and taco seasoning; pour over tortillas. Cover and bake at 350 degrees for 30 minutes or until completely heated through.
Sprinkle with remaining cheese. Garnish with lettuce, tomatoes and olives if desired. Serve with salsa, if desired.

About this Recipe

Course/Dish: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids
Hashtags: #easy, #one dish