Chicken Tortilla Rollups Stacks Food
CHICKEN TORTILLA ROLLUPS / STACKS
This recipe was given to me in the early 80's from a coworker. If doubling, be careful with doubling the Rotel tomatoes cuz they can be very spicy. You can make rollups or layer in the baking dish.
Provided by Chicagoland Chef du
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Spray 9x13 baking dish with a non stick spray.
- Mix soup and milk together, add Rotel tomatoes, green chilies, stir to combine. You can heat this through on the stove top or microwave if you like.
- Combine chicken, corn, rice, olives. Toss to combine.
- Divide chicken mixture into each tortilla. Top with cheese. Roll 'em up!
- Put a thin layer of soup mixture on the bottom of the baking dish.
- Place prepared tortillas in baking dish.
- Top with soup mixture, then , top each with remaining cheese.
- *If making stacks, you can use an 8x8 baking dish. use 1-2 tortillas to make 3 layers. Layer ingredients as suggested above.
- Bake for 30-40 minutes until hot & bubbly. Cool for 3-5 minutes, serve.
Nutrition Facts : Calories 437.2, Fat 24.4, SaturatedFat 11.6, Cholesterol 67.1, Sodium 1193.5, Carbohydrate 33.9, Fiber 2.1, Sugar 2.5, Protein 21.6
CHICKEN ENCHILADA STACK
Think outside the "dish." You can enjoy the flavor and texture of enchiladas in a slow cooker; just stack the tortillas instead of rolling them. We suggest lining your slow cooker with a slow-cooker bag so you can easily remove the stack from the cooker.
Provided by louisvillegirl
Categories Lunch/Snacks
Time 2h15m
Yield 1 wedge, 8 serving(s)
Number Of Ingredients 14
Steps:
- 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion, poblano chile, and garlic to pan; cook 6 minutes or until vegetables are tender, stirring frequently.
- 2. Stir in chile powder, tomatoes, and tomato sauce. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture.
- 3. Coat a 5-quart round electric slow cooker with cooking spray; place 3 tablespoons tomato mixture in bottom of slow cooker. Combine remaining tomato mixture, chicken, corn, and beans.
- 4. Place one tortilla on sauce in slow cooker; pour 1 cup chicken mixture over tortilla; sprinkle with 1/3 cup cheese. Top with another tortilla. Repeat procedure with remaining chicken mixture, tortillas, and cheese. Cover and cook on LOW for 2 hours or until cheese melts and edges are lightly browned. Garnish with cilantro, if desired. Cut into 8 wedges.
- Cooking Light Slow Cooker Tonight, Oxmoor House.
- 2012.
Nutrition Facts : Calories 227.5, Fat 4.6, SaturatedFat 1, Cholesterol 29.4, Sodium 50.5, Carbohydrate 31.9, Fiber 6.8, Sugar 2.8, Protein 17.1
CHICKEN TORTILLA ROLLUPS
As far as I know, I love any food that is wrapped in a tortilla. Had these at a baby shower yesterday, and wanted to put it on recipezaar to get the nutritional info to plug into myfitnesspal.com. From previous experience, I recommend wrapping filled, rolled tortillas with waxed paper and chilling before slicing.
Provided by mjwabs
Categories Chicken Breast
Time 25m
Yield 60 slices, 12 serving(s)
Number Of Ingredients 6
Steps:
- Cook chicken with salsa over medium heat on stovetop. Let cool.
- Mix sour cream with hot sauce, to taste.
- Divide sour cream mixture equally among the tortillas - spread on tortillas.
- Divide cheese equally among the tortillas - sprinkle evenly on tortillas.
- Divide chicken and salsa equally among the tortillas - layer onto tortillas.
- Roll tortillas up, then wrap with waxed paper and chill.
- Once chilled, remove from waxed paper and cut into 1-inch slices.
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