Baked Chicken Tortillas

 

1 cup bottled salsa, divided

1 (8-ounce) carton sour cream

6 (10-inch) flour tortillas

1 ½ cups chopped cooked chicken breast (about 3/4 pound)

⅓ cup chopped tomato

⅓ cup chopped green or red bell pepper

¼ cup chopped onion

Jalapeno slices, optional

Cooking spray

¾ cup (3 ounces) shredded reduced-fat cheddar cheese or pepper jack. 

 

 

 

 

Preheat oven to 350f. Combine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. Divide chicken, tomato, bell pepper, and onion (also jalapenos if you are using them) evenly down center of each tortilla, and roll up. Place rolls, seam sides down, in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/2 cup salsa. Bake at 350° for 15 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts. Serve hot. 

 

*I sauteed the onions and bell peppers before layering them inside the tortilla. 

 

* While cooking the chicken in a skillet with a little olive oil, I seasoned it with salt/pepper, garlic powder, smoked paprika, cumin, and chili powder. In the end of the cooking time I added a splash of lime juice.

 

*I added some jalapenos to the inside with the rest of the veggies.

 

*I layered half of the cheese inside the tortilla and topped the dish off with cheese.

 

 

 

 Source: My Recipes