Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1 clove garlic, minced

  3. 1 1/2 tablespoons canola or vegetable oil

  4. 2 cups chopped cooked chicken

  5. 1 1/2 (10-ounce) cans ROTEL Diced Tomatoes & Green Chiles

  6. 1/4 teaspoon salt

  7. 1/8 teaspoon pepper

  8. 2 Tablespoons chopped fresh cilantro

  9. 3 ounces crumbled feta or goat cheese

  10. 12 (6-inch) flour tortillas

  11. 1 1/2 cups half and half cream

  12. 1 teaspoon cumin powder

  13. 1 cup (4-ounces) shredded Monterey Jack cheese

  14. 1 cup (4-ounces) shredded Cheddar cheese

  15. About 1/4 cup of broken up cilantro leaves to top, optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F.

  2. Sauté onion and garlic in hot oil in a Dutch oven over medium-high heat until tender. Stir in chicken, Rotel, salt and pepper. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Remove from heat and stir in cilantro and feta cheese.

  3. Spoon about 1/4 cup chicken mixture down center of each tortilla; roll up tortillas, and place, seam-side-down, in lightly greased 13x9-inch baking dish.

  4. Whisk together half and half and cumin powder in a small saucepan over low heat until cumin is mixed in and liquid is warmed. (You can also heat it in the microwave for about 2 minutes). Pour over tortillas.

  5. Bake, covered with foil, for 10 minutes. Remove foil and bake 10 more minutes. Sprinkle with shredded cheeses and cilantro (if using) bake 10 more minutes.


Send feedback