Chicken Tortilla Rollups / Stacks |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This recipe was given to me in the early 80's from a coworker. If doubling, be careful with doubling the Rotel tomatoes cuz they can be very spicy. You can make rollups or layer in the baking dish. Ingredients:
6 flour tortillas, large |
1 -2 full chicken breast, fully cooked and shredded, rotisserie chicken is best |
1/2 cup cooked rice, leftover rice works great |
1/2 cup corn niblets, frozen can be used, no need to defrost |
11 ounces cream of chicken soup, 97% fat free, regular can be used |
11 ounces milk, use soup can to measure, use any type of milk |
10 ounces rotel tomatoes, not necessary to drain |
4 ounces green chilies, do not drain |
8 ounces sharp cheddar cheese, grated, divided |
4 ounces sliced black olives |
Directions:
1. Preheat oven to 350°.
2. Spray 9x13 baking dish with a non stick spray.
3. Mix soup and milk together, add Rotel tomatoes, green chilies, stir to combine. You can heat this through on the stove top or microwave if you like.
4. Combine chicken, corn, rice, olives. Toss to combine.
5. Divide chicken mixture into each tortilla. Top with cheese. Roll 'em up!
6. Put a thin layer of soup mixture on the bottom of the baking dish.
7. Place prepared tortillas in baking dish.
8. Top with soup mixture, then , top each with remaining cheese.
9. *If making stacks, you can use an 8x8 baking dish. use 1-2 tortillas to make 3 layers. Layer ingredients as suggested above.
10. Bake for 30-40 minutes until hot & bubbly. Cool for 3-5 minutes, serve.
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