Yields: 8 servings Prep time: 20 minutes Cook time: 20 minutes baking Calories: Approx. 433 kcal per serving
A comforting and flavorful bake featuring tender chicken and sweet corn rolled in flour tortillas, smothered in a creamy green chile sauce, and topped with melted cheese. Quick to assemble using pre-cooked chicken.
Ingredients
Creamy Green Chile Sauce:
- 1 1/2 cups plus 2 tablespoons (approx. 380g) sour cream
- 1 can (10.5 oz / 298g) condensed cream of chicken soup
- 1 can (4 oz / 113g) diced green chilies, undrained
Filling & Assembly:
- 2 1/2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 3/4 cup frozen corn, thawed (New Addition)
- 3/4 teaspoon ground cumin (New Addition)
- 1 1/2 cups (approx. 170g) shredded cheese blend (like Colby-Jack or Mexican blend), divided
- 8 medium (8-inch) flour tortillas
- Cooking spray or butter (for baking dish)
Equipment:
- Medium bowl (for sauce)
- Large bowl (for filling)
- 8×11 inch or 9×9 inch baking dish
- Spatula/Spoon
Instructions
- Preheat Oven and Prepare Dish: Preheat oven to 350°F (175°C). Lightly grease an 8×11 inch or 9×9 inch baking dish.
- Make Creamy Sauce: In a medium bowl, combine the sour cream, condensed cream of chicken soup, and the entire can of diced green chilies (with juice). Stir well until thoroughly combined. Measure out and spread a generous 1/2 cup of this sauce mixture evenly over the bottom of the prepared baking dish. Set the remaining sauce aside.
- Prepare Filling: In a large bowl, combine the cooked chicken, thawed corn, ground cumin, and about half of the shredded cheese (use 3/4 cup here). Add approximately 1 cup of the remaining sauce mixture to the chicken/corn mixture and stir well to bind the filling together.
- Assemble Roll-Ups: If your tortillas are stiff, warm them briefly in the microwave or a dry skillet to make them more pliable. Lay a tortilla flat and place a portion of the chicken and corn filling mixture down the center (about 1/8th of the total filling per tortilla). Roll the tortilla up tightly around the filling.
- Arrange in Dish: Place the rolled tortilla seam-side down in the prepared baking dish over the layer of sauce. Repeat with the remaining 7 tortillas and filling, arranging them snugly in the dish.
- Top and Bake: Pour the remaining creamy sauce mixture evenly over the top of all the rolled tortillas. Sprinkle the remaining 3/4 cup of shredded cheese evenly over the sauce.
- Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the sauce is hot and bubbly, and the cheese is completely melted.
- Rest and Serve: Let the bake stand for about 5 minutes before serving. Serve hot.
Estimated Nutritional Information (Per Serving – 1 Roll-Up)
- Calories: approx. 433 kcal
- Total Fat: approx. 23g
- Saturated Fat: approx. 11g
- Total Carbohydrates: approx. 32g
- Dietary Fiber: approx. 2g
- Total Sugars: approx. 5g
- Protein: approx. 21g* (Recalculated)
- Sodium: approx. 850mg* (Recalculated, highly dependent on soup, chilies, cheese & chicken brands)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming standard sour cream, condensed cream of chicken soup, canned green chilies, rotisserie chicken breast meat, Mexican cheese blend, and flour tortillas. Actual values may vary based on specific brands, tortilla size, sodium content of components, and precise measurements. The original recipe’s calorie count appeared low.)
