Stuffed Chicken Tortillas
Stuffed Chicken Tortillas is a gluten free side dish. This recipe makes 3 servings with 812 calories, 61g of protein, and 45g of fat each. For $2.45 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. It is brought to you by Eat Drink Love. 10 people have tried and liked this recipe. A mixture of olive oil, shredded chicken, salsa, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 20 minutes. Overall, this recipe earns a good spoonacular score of 63%. Try Stuffed Tortillas with Two Sauces, Apple and Cinnamon Stuffed Tortillas, and Grilled Guacamole Stuffed Tortillas for similar recipes.
Servings: 3
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 tablespoon olive oil
3 cups shredded chicken (like rotisserie)
3/4 cup canned corn, drained
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1 cup salsa, divided
2 tablespoons finely chopped jalapeño pepper (optional)
approx. 8-10 corn tortillas
2 1/2 cups shredded monterey jack cheese, divided
Equipment:
frying pan
baking sheet
paper towels
microwave
oven
broiler
Cooking instruction summary:
Heat the olive oil in a skillet over medium heat. Add in the chicken, corn, chili powder, cumin, and garlic powder (and jalapeo, if using). Stir in the 3/4 cup of salsa until well-mixed and the chicken is heated, about 3-5 minutes. Then, stir in 1 cup of the jack cheese. Remove from the heat. Wrap the tortillas in some damp paper towels. Steam them in the microwave for about 45 seconds-1 minute. Set oven to broil. Spray a cookie sheet with nonstick spray. Take a tortilla and spoon about 3 tablespoons of the chicken and corn mixture into the center. Fold in half and tuck the corners inwards (see photos). Place the stuffed tortilla down on the cookie sheet. Repeat with remaining mixture and tortillas. Spread a thin layer of the remaining salsa on top of each tortilla followed by the remaining cheese. Place the cookie sheet under the broiler for about 3 minutes or until the cheese on top is melted. Serve with desired toppings and sauces/dips.
Step by step:
1. Heat the olive oil in a skillet over medium heat.
2. Add in the chicken, corn, chili powder, cumin, and garlic powder (and jalapeo, if using). Stir in the 3/4 cup of salsa until well-mixed and the chicken is heated, about 3-5 minutes. Then, stir in 1 cup of the jack cheese.
3. Remove from the heat.
4. Wrap the tortillas in some damp paper towels. Steam them in the microwave for about 45 seconds-1 minute. Set oven to broil. Spray a cookie sheet with nonstick spray.
5. Take a tortilla and spoon about 3 tablespoons of the chicken and corn mixture into the center. Fold in half and tuck the corners inwards (see photos).
6. Place the stuffed tortilla down on the cookie sheet. Repeat with remaining mixture and tortillas.
7. Spread a thin layer of the remaining salsa on top of each tortilla followed by the remaining cheese.
8. Place the cookie sheet under the broiler for about 3 minutes or until the cheese on top is melted.
9. Serve with desired toppings and sauces/dips.
Nutrition Information:
covered percent of daily need
