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Tex-Mex Chicken Roll Ups

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"Inspired by the food I had while visiting the QVC facility in San Antonio, Texas, this will have everyone at your next party saying 'Muy bueno!' Visit any restaurant along the city's famous River Walk and you'll find the best of both worlds: Tex-Mex cuisine. These bites are my own special combination of chicken, peppers, cheese, and spices all wrapped up in flour tortillas, baked, and then sliced."

List of Ingredients

â—¦ Vegetable oil spray
â—¦ 2 tablespoons extra-virgin olive oil
â—¦ 2 small onions, chopped
â—¦ ¼ red bell pepper, cored, seeded, and diced
â—¦ 1 jalapeño, stemmed, seeded, and diced
â—¦ 2 cloves garlic, chopped
â—¦ 4 large button mushrooms, sliced
â—¦ ¾ cup prepared taco sauce
â—¦ 3 cups cooked and shredded chicken
â—¦ 2 cups (8 ounces) grated Monterey Jack
â—¦ 1 teaspoon kosher salt
â—¦ 1 teaspoon cayenne
â—¦ 10 (8-inch) flour tortillas
â—¦ Guacamole or salsa



Recipe

Preheat the oven to 350° F. Spray a 9 x 13-inch shallow baking dish with the vegetable oil spray.

Heat the olive oil in a skillet over medium heat. Add the onions, bell pepper, jalapeño, garlic, and mushrooms and cook for 1 minute. Stir in the taco sauce and cook until heated through, 1 to 2 minutes. Add the chicken, salt, and cayenne and toss to coat. Add the Monterey Jack. Cover and simmer for 5 minutes.

Place a tortilla on a clean work surface. Spoon 2 tablespoons of the chicken mixture on top and spread it to the tortilla's edges. Roll up and place in the prepared baking dish. Continue with the rest of the tortillas, putting the filled and rolled ones next to one another. Bake for 10 minutes, until hot and the cheese is melted.

Remove each tortilla from the baking dish to a cutting board and slice diagonally into six pieces. Arrange the slices on a serving platter, accompanied by a bowl of guacamole or salsa.

Makes 10 servings