Baked Chicken Tortilla Roll-Ups

By The Canadian Living Test Kitchen

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This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	532532 cal
pro	33 g33g pro
total fat	23 g23g total fat
sat. fat	7 g7g sat. fat
carb	52 g52g carb
fibre	9 g9g fibre
chol	69 mg69mg chol
sodium	1 mg1mg sodium
% RDI:	-
calcium	3636 calcium
iron	3939 iron
vit A	1717 vit A
vit C	8080 vit C
folate	5959 folate

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For easy entertaining, you can make this piquant dish ahead of time.

Ingredients

1 lb boneless skinless chicken thighs 1 1lb lbboneless skinless chicken thighboneless skinless chicken thighs
1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
1 onion , chopped1 1oniononions, chopped
1 sweet green pepper , chopped1 1sweet green peppersweet green peppers, chopped
3 cloves garlic , minced3 3cloves garlic, minced
1 tsp ground cumin 1 1tsp tspground cumin
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1/4 tsp salt 1/4 1/4tsp tspsalt
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 can (19 oz/540 mL) tomatoes 1 1can (19 oz/540 mL) can (19 oz/540 mL)tomatotomatoes
1/3 cup tomato paste 1/3 1/3cup cuptomato paste
1 1can (19 oz/540 mL) can (19 oz/540 mL)black beanblack beans, drained and rinsed
2-1/2 2-1/2cups cupsshredded light old Cheddar-style cheese
2 avocados , peeled, pitted and chopped2 2avocadoavocados, peeled, pitted and chopped
2 tbsp lime juice 2 2tbsp tbsplime juice
3 cups salsa 3 3cups cupssalsa
8 large flour tortillas 8 8large flour tortillaflour tortillas
2 green onions , chopped2 2green oniongreen onions, chopped

Preparation

Cut chicken into bite-size pieces. In large shallow Dutch oven, heat oil over medium-high heat; brown chicken in batches. Remove to bowl.

Add onion, green pepper, garlic, cumin, oregano, salt and pepper to pan; cook over medium heat, stirring occasionally, until softened, about 5 minutes.

Add tomatoes and tomato paste, breaking up tomatoes with spoon. Return chicken and any accumulated juices to pan; bring to boil. Reduce heat and simmer until liquid is almost evaporated, about 10 minutes. Remove from heat and stir in beans, 2 cups (500 mL) of the cheese, avocados and lime juice.

Evenly spread 2 cups (500 mL) of the salsa in 13- x 9-inch (3 L) glass baking dish. Place 1 of the tortillas on work surface. Mound 1 cup (250 mL) of the chicken mixture along centre; roll tortilla over tightly to make tube. Place, seam-side down, in salsa in dish. Repeat with remaining tortillas. Top with remaining salsa; sprinkle with remaining cheese and green onions. Cover with foil. (Make-ahead: Refrigerate for up to 2 days; add 30 minutes to baking time.)

Bake in 375°F (190°C) oven until hot and bubbly, 25 to 30 minutes.

Source : Canadian Living Magazine: May 2004