Baked Chicken Tortilla Roll-Ups Baked Chicken Tortilla Roll-Ups

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: May 2004



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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 1077 mg
  • Protein 33 g
  • Calories 532.0
  • Total fat 23 g
  • Cholesterol 69 mg
  • Saturated fat 7 g
  • Total carbohydrate 52 g


  • Iron 39.0
  • Folate 59.0
  • Calcium 36.0
  • Vitamin A 17.0
  • Vitamin C 80.0
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Baked Chicken Tortilla Roll-Ups