If my hubby had his way, everything I cook would be ‘spicy’ with chillies and Tabasco sauce and anything else I could throw in there to tingle his taste buds. I make these on a regular basis for him just to keep him happy.
Preheat the oven to 400 F.
Arrange the chicken in a roasting pan. Sprinkle each side with chicken seasoning and a little olive oil. Roast for 25-30 minutes, until tender and moist. Chop the cooked chicken into small (1/2 inch) pieces and set aside.
Meanwhile, reduce the oven to 350 F.
In a large skillet, saute the onion, peppers and garlic in a little olive oil on medium heat, until softened. Add the chopped chicken, 1/4 cup of the salsa, green chillies, cilantro and a couple of splashes of Tabasco sauce; mix and heat until bubbling.
Add the cubed cream cheese and 1/4 cup of grated cheddar; mix well until cheeses have melted and simmer for 5-8 minutes until thickened up slightly.
Divide the mixture between the tortillas and roll them up. Place them into deep baking trays which have been sprayed with cooking spray, seam side down. (I use foil trays for ease and because I usually freeze one tray before baking it, to have another day.)
Top with the remaining salsa and cheddar cheese and bake in the oven for 20-25 minutes.
You must be logged in to post a review.
This was so yummy! My husband and brother loved them, too! I’ll definitely be making this again! It has a wonderfully fresh flavor with the fresh ingredients.
These are so delicious! Thank you for posting. I used chicken thighs that I baked for 20 min. and then chopped into bite-sized pieces in lieu of chicken breasts
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
by Molly Mulligan in
Main Courses
Prep: Cook:
Serves: 4 Level: Easy
by Beth Pierce in
Main Courses
Prep: Cook:
Serves: 12 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.