Rolled Chicken Tacos
With shredded chicken, cheese, green chiles and spices, these rolled chicken tacos are great as a main dish or appetizer.
Servings 16
Calories 126kcal
Ingredients
- 2 cups shredded chicken
- 4 oz cream cheese, at room temperature
- ¼ cup sour cream
- 4 oz mild green chiles
- 1 cup shredded pepper jack cheese
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
- 16 corn tortillas
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Add the chicken, cream cheese, sour cream, green chiles, cheese and spices to a large bowl, mixing to combine.
- Heat a non-stick skillet over medium high heat and cook the tortillas for about 15-30 seconds on each side until soft and pliable. Remove and transfer to a plate, covering with foil to keep warm.
- Add about 2 tablespoon worth of filling in a long line like a cigar to a tortilla. Roll tightly and place on the baking sheet. Repeat with the remaining tortillas.
- Spray the tortillas with some cooking spray. Bake for 15-20 minutes or until they are crispy.
Notes
- Don’t use pre-shredded cheese. It doesn’t taste as good and also has addition ingredients that you don’t need. Just buy blocks of cheese and grate yourself.
- Heat corn tortillas in small skillet for 20 seconds per side so they are pliable. If you skip this step, the tortillas will break apart is you roll them up.
- Place the tacos seem-side down so they stay rolled up. You can also toothpicks to the center.
- Spray the tacos with cooking spray or brush with oil to help them get crispy.
Nutrition
Serving: 1g | Calories: 126kcal | Carbohydrates: 11g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 209mg | Potassium: 35mg | Fiber: 2g | Sugar: 2g