Real Recipes From Real Home Cooks ®

chicken & roasted red pepper tortillas

(1 rating)
Recipe by
Karen Farmer
Killen, AL

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.

(1 rating)
yield 8 serving(s)
prep time 1 Hr
cook time 15 Min

Ingredients For chicken & roasted red pepper tortillas

  • 4 md
    boneless, skinless chicken breasts
  • 1 lg
    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 lg
    flour tortillas
  • 1/2 c
    heavy whipping cream (divided into 1/4 cups)
  • 1 c
    shredded sharp cheddar cheese
  • 1 sm
    container guacamole if desired
  • 1 sm
    jar salsa if desired
  • 1 sm
    container sour cream if desired

How To Make chicken & roasted red pepper tortillas

  • 1
    Preheat oven to 350
  • 2
    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.
  • 3
    Wipe out skillet with a paper towel and cook chopped onion and peppers until onions are clear.
  • 4
    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.
  • 5
    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.
  • 6
    Pour remaining 1/4 cup heavy whipping cream over the tortillas and sprinkle with sharp cheddar cheese.
  • 7
    Bake at 350 for 15 to 20 mins or until cheese is melted.
  • 8
    Serve with your choices of Salsa, Sour Cream, and Guacamole.

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