Baked Chicken Tortillas


Baked Chicken Tortillas

5 Min
20 Min

With less than 5 minutes of prep time and only 20 minutes of baking time, you can serve a from-scratch version of Baked Chicken Tortillas - thanks to using the shortcut of cooked rotisserie chicken.

What You'll Need

  • 1 cup bottled salsa, divided
  • 1 (8-ounce) container sour cream
  • 6 (10-inch) flour tortillas
  • 1 1/2 cup chopped cooked rotisserie chicken
  • 1/3 cup chopped tomato
  • 1/3 cup chopped green or red bell pepper
  • 1/4 cup chopped onion
  • 3/4 cup (3 ounces) shredded Cheddar cheese

What to Do

  1. Preheat oven to 350 degrees F.
  2. Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla.
  3. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up.
  4. Place rolls seam side down in a lightly greased 7- x 11-inch baking dish.  Top with remaining half cup salsa.  Bake 15 minutes.  Sprinkle with cheese; bake 5 more minutes or until cheese melts.


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A nice addition to my what to do with leftover roasted chicken recipe collection. Easy to prepare and tasted great! The only down note was the leftovers were really soggy. But my husband will eat anything and he thought even the leftovers were fantastic. Since I hate fresh peppers of any color, I used a hot salsa instead.

I will try these soon, but wanted to say I have used tortilla as dumplings, cut them into squares and pieces, drop into chicken soup or any other type dumpling dish, work out wonderful.

Easy and delicious. Great week night supper. I served mexican rice as a side for a complete meal.

My family and neighbors thought that was Toatally Awesome!!! Thanks!!!


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