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.

Appetizers, Main Course, Tex-Mex, Roasting & Baking, Stovetop, Boneless Skinless Thigh Fillet, Family Friendly, Tailgate

Prep

Minutes

Cooking

Minutes

Servings

Calories

620

Per Serving

Protein

31g

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

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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.