Tortillas rolled around shredded chicken and cheese, baked under a creamy Verde sauce. A family-friendly bake.
Serves: 4 | Prep: 20 min | Cook: 25 min
Ingredients
- 3 cups shredded cooked chicken (a store-bought roast chicken works well)
- 2 cups grated cheese (mozzarella and cheddar)
- 1 cup The Flavorsmith Verde Green Chilli Salsa
- ½ cup sour cream
- ½ cup chicken stock
- 8 flour tortillas
- Coriander, sliced spring onion and avocado, to serve
Method
- Heat the oven to 190°C.
- Mix the Verde, sour cream and stock to make the sauce.
- Mix the chicken with 1 cup cheese and ½ cup of the sauce.
- Spread ½ cup sauce in a baking dish. Fill each tortilla with the chicken mix, roll up and place seam-side down.
- Pour over the rest of the sauce and sprinkle with the remaining cheese.
- Bake 20–25 minutes, until bubbling and golden. Top with coriander, spring onion and avocado.
Chef's tip: Warm the tortillas first so they roll without cracking.