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Southwestern Baked Chicken Roll-Ups
Spice up your weeknight with these Mexican-style chicken roll-ups that are sure to please everyone’s taste buds. You can substitute corn tortillas for flour tortillas to personalize this recipe.
Ingredients
- 1 pound Sanderson Farms® Boneless Skinless Chicken Thigh Fillets
- 2 cups low sodium chicken broth
- 1 tablespoon taco seasoning
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 5 cups baby spinach
- 12 tablespoons Mexican-style shredded cheese
- 12 flour tortillas, 7-inch
Directions
- Preheat oven to 425°F.
- Place chicken thighs in a 12-inch skillet with broth. Bring to a boil, cover then reduce heat to a simmer for 10 minutes or until chicken reaches an internal temperature of 165°F. Remove chicken from pan leaving the broth. Shred Chicken.
- Add taco seasoning, cumin and salt to chicken. Mix and set aside.
- Add spinach to the broth in pan. Cook spinach to wilt for 2-3 minutes. Drain spinach from broth and discard broth.
- Line a sheet pan with foil and spray with vegetable spray.
- Lay a tortilla on a clean flat surface. Layer it with 2 tablespoons of seasoned chicken, 1 tablespoon of spinach and 1 tablespoon of shredded cheese. Roll tortilla up and place seam side down on tray.
- Repeat with remaining tortillas. Spray tortillas with vegetable spray. Bake in oven for 5 to 10 minutes.
- Serve with salsa.
Nutrition Facts
| Calories | 440 |
| Fat | 14g |
| Saturated Fat | 5g |
| Sodium | 1260mg |
| Carbohydrate | 45g |
| Sugars | 2g |
| Protein | 31g |
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