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Monday, July 20, 2015

Baked Chicken Tortillas

Location: Earlton, NY (High 89, Low 61)

We made it to 92 degrees yesterday but the rest of the week looks to be high 80s and even 70s. One 90 degree day so far this summer out of an average number of ten. I’m ok with that!

As promised, here is the recipe that I made yesterday…

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

11770683_10207665213655145_1973019995_oPreheat oven to 350°.




11768649_10207665453301136_1960635578_oCombine 1/2 cup salsa and sour cream in a small bowl, and spread evenly over each tortilla. (Four are shown but there were actually six being prepared.)




Divide chicken, tomato, bell pepper, and onion evenly down center of each tortilla, and roll up.


11770154_10207665417500241_890563704_oPlace 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.