Mexican Chicken Roll-Ups

Tammy Raynes

By
@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.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

30 Min

Ingredients

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)
10
flour tortillas (7")
shredded lettuce
chopped tomatoes
additional olives and salsa, optional

Directions Step-By-Step

1
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.
2
Spoon 1/3 cup onto each tortilla. Roll up and place seam side down in a greased 13"x9"2" baking dish.
3
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.
4
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