Crispy Chicken Tortilla Roll Ups
If your family is like mine and loves the rotisserie chicken, then this recipe is for you. Normally have a little leftover. In our family is always half breast!
It’s amazing how some leftover rotisserie chicken can make a big dinner, or snack.. a bit of leftover roast chicken can take on so many new recipe guises that frankly it’s hard to know where to start.
Note: Leftover chicken can be stored in the fridge in a sealed container for three to four days, and in the freezer for about four months.
Because these Crispy Chicken Tortilla Roll ups are baked instead of fried, you get two added bonuses: you’ll save some calories, and avoid extra kitchen mess from splattering grease. Fair warning: don’t be surprised if these little taquitos become part of your regular dinner rotation like they have mine…because they’re downright addictive!
Crispy Chicken Tortilla Roll Ups
For 6 Crispy Chicken Tortilla Roll ups you need:
Ingredients
For filling:
- 6 ounces sour Cream
- 12 ounces cooked chicken, shredded
- ½ cup corn kernels
- 1-2 green onions, sliced
- 2 garlic cloves, minced or grated
- 1/2 Parmesan cheese
- 1 tsp. chilli powder
- Juice of half a lime
- Salt and pepper to taste
To the top
- oil for brushing
- garlic powder
- oregano
- flour tortilla
Steps:
- Preheat oven to 400. Add the filling ingredients to a large mixing bowl. Stir with a spatula, until evenly mixed.
- Assemble the tortillas by adding about 2 tbs. of the filling along the lower third of the flour tortillas
- Roll up and place seam side down on a large rimmed baking sheet lined with parchment.
- Brush each tortilla rollup with oil and sprinkle with the salt, oregano, and garlic powder.
- Bake for 8-10 minutes, flipping over halfway through cooking so both sides brown and crisp nicely.
- Serve on a platter with guacamole, salsa, and/or sour cream on the side for dipping.
Make the dipping sauce and serve it in a decorative serving bowl on the side.
