mexican chicken roll-ups
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.
prep time
30 Min
cook time
30 Min
method
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yield
6 serving(s)
Ingredients
- 2 1/2 cups cubed cooked chicken
- 1 1/2 cups (12-ozs) sour cream, divided
- 1 can (10.75-ozs) condensed cream of mushroom soup, undiluted, divided
- 3 teaspoons taco seasoning, divided
- 1 1/2 cups (6-ozs) shredded cheddar cheese, divided
- 1 small onion, chopped
- 1/2 cup salsa (your choice)
- 1/4 cup 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
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Step 1In 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.
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Step 2Spoon 1/3 cup onto each tortilla. Roll up and place seam side down in a greased 13"x9"2" baking dish.
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Step 3Combine remaining sour cream, soup, and taco seasoning; pour over tortillas. Cover and bake at 350 degrees for 30 minutes or until completely heated through.
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Step 4Sprinkle with remaining cheese. Garnish with lettuce, tomatoes and olives if desired. Serve with salsa, if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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