Tender Chicken Tortillas with Cheese
Flour tortillas filled with a creamy cream cheese chicken mixture and melted cheese, crisped in a skillet or baked.
Equipment
- Large mixing bowl
- Skillet
- Baking dish
Ingredients
Main Ingredients
- 2 cup cooked chicken diced or shredded, about 9 oz
- 4 oz cream cheese softened
- ¼ cup sour cream
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- salt to taste
- black pepper to taste
- 4 large flour tortillas
- 1 cup shredded cheddar or mozzarella cheese
- chopped lettuce for topping
- diced tomatoes for topping
- fresh herbs for garnish
Instructions
Cooking
- Mix the base. Beat the cream cheese, sour cream, garlic powder, onion powder, paprika, salt, and pepper in a bowl until smooth.
- Add the chicken. Fold in the chicken until every piece is evenly coated.
- Fill. Spoon the filling down the center of each tortilla, add the cheese, and fold.
- Skillet option. Cook seam side down over medium heat for 2 to 3 minutes per side until golden and the cheese melts.
- Oven option. Bake in a dish at 350 degrees F for 10 to 12 minutes until hot and lightly crisp.
- Finish. Slice in half and top with lettuce, tomato, or herbs.
Notes
Substitutions: Greek yogurt can replace the cream cheese and sour cream. Smoked chicken adds depth.
Tips: Soften the cream cheese, use a thin line of filling, and keep the heat at medium.
Storage: Refrigerate 3 to 4 days. Reheat in a skillet until 165 degrees F.