Baked Chicken Tortillas

Baked Chicken Tortillas


(3 votes) 5 3

Serve a veggie-packed chicken tortilla casserole that bakes for only 15 minutes. Add cheese at the end of baking so it has time to melt, but not brown.

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Bradenton, FL


  • 1 C. bottled salsa, divided
  • 1 8 oz. carton low-fat sour cream
  • 6 10-inch flour tortillas
  • 1 1/2 C. chopped cooked chicken breast (about 3/4 lb.)
  • 1/3 C. chopped tomato
  • 1/3 C. chopped green or red bell pepper
  • 1/4 C. chopped onion
  • Cooking spray
  • 3/4 C. (3 oz.) shredded reduced-fat cheddar cheese

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Preheat oven to 350 degrees. Combine 1/2 C. salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11x7-inch baking dish coated with cooking spray. Top with 1/2 C. salsa. Bake at 350 degrees for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.

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