Rolled Chicken Tacos
Rolled Chicken Tacos are a quick and easy dinner to make for busy weeknights. Cheesy chicken filled flour tortillas baked until crispy for a family favorite dinner.
Servings: 8 Tacos
Calories: 718kcal
Ingredients
- 4 ounces cream cheese softened
- 1/2 cup picante sauce or salsa plus more for serving
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1/2 teaspoon kosher salt
- 3/4 pound diced or shredded cooked chicken
- 1 cup shredded colby jack cheese
- 8 burrito size flour tortillas
- 2 tablespoons olive oil
- sour cream for serving
Instructions
- Preheat oven to 425°.
- Mix cream cheese with picante sauce, cumin, garlic and salt until smooth.
- Mix in chicken and cheese.
- Spoon into tortillas and roll up.
- Place seam side down on a greased or lined baking sheet.
- Spray or brush both sides of tortillas with olive oil.
- Bake for 15- 20 minutes until tacos are crisp.
- Serve with picante sauce and sour cream if desired.
Notes
Store leftover tacos in an zip top bag in the refrigerator up to 3 days,
Reheat in 350° oven for 6- 8 minutes or air fryer for 3- 5 minutes.
Nutrition
Serving: 1g | Calories: 718kcal | Carbohydrates: 62g | Protein: 35g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Cholesterol: 110mg | Sodium: 1490mg | Fiber: 10g | Sugar: 7g