Chicken Tortilla Rollups Stacks Recipes

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TORTILLA-CHICKEN STACK



Tortilla-Chicken Stack image

This Southwest-inspired dish gives you layer upon layer of fantastic flavor.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Number Of Ingredients 6

1 1/2 cups shredded cooked chicken
2 3/4 cups meatless spaghetti sauce
1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained
1 can (2 1/4 ounces) sliced ripe olives, drained
5 Old El Paso™ flour tortillas (8 inches in diameter)
1 cup shredded Monterey Jack cheese (4 ounces)

Steps:

  • Heat oven to 400°F. Grease pie plate, 10x1 1/2 inches.
  • Mix chicken, spaghetti sauce, chilies and olives. Place 2 tortillas in pie plate. Top with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Repeat twice with 3/4 cup of the chicken mixture, 1/4 cup of the cheese and 1 tortilla. Top with remaining chicken mixture.
  • Cover and bake 30 minutes. Sprinkle with remaining 1/4 cup cheese. Bake uncovered about 15 minutes or until center is hot and cheese is melted.

Nutrition Facts : Calories 435, Carbohydrate 54 g, Cholesterol 50 mg, Fat 1, Fiber 4 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1150 mg

CHICKEN TORTILLA ROLL-UPS



Chicken Tortilla Roll-Ups image

I adapted this recipe which was given to me by a friend. Can be made ahead and stored in frig until ready to serve.

Provided by Kathie Carr

Categories     Poultry Appetizers

Time 20m

Number Of Ingredients 8

1 pkg (8 ounces) cream cheese, softened
1/3 c chunky salsa
1/4 c chopped green onion
1/2 tsp garlic salt
1/2 tsp chili powder
2 c shredded cooked chicken
12 (6 inch) flour tortillas
guacamole for garnish

Steps:

  • 1. Beat cream cheese until smooth. Add salsa, green onion, garlic salt, and chili powder. Mix well.
  • 2. Spread a heaping tablespoon of cream cheese mixture on each tortilla. Place a heaping tablespoon of shredded chicken on top of cream cheese. Roll up tortilla tightly, jelly roll fashion. Place on platter or baking sheet, seam side down and refrigerate. Repeat with remaining tortillas.
  • 3. Cover and chill for at least 2 hours. Cut each tortilla into 4 pieces and place a dallop of guacamole on top of each roll up to serve.

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