mexican chicken roll-ups

★★★★★ 1 Review
Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

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.

★★★★★ 1 Review
serves 6
prep time 30 Min
cook time 30 Min

Ingredients For mexican chicken roll-ups

  • 2 1/2 c
    cubed cooked chicken
  • 1 1/2 c
    (12-ozs) sour cream, divided
  • 1 can
    (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 sm
    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

How To Make mexican chicken roll-ups

  • 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.

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