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Chicken Stuffed Tortillas


10     ounces (300 g) fresh spinach, washed, drained and chopped
1    teaspoon (5 mL) canola oil
1     small onion
1     clove garlic
2     cups (500 mL) cubed cooked chicken
6     large mushrooms, cleaned and stem ends trimmed
1/4     cup (50 mL) fresh breadcrumbs
1     egg, beaten with a few dashes Tabasco sauce
salt and pepper, to taste
2     cups (500 mL) tomato sauce, homemade or commercial
6     (6-inch/15 cm) flour tortillas
1/2     cup (125 mL) Monterey Jack cheese


In a large non-stick pan, sauté spinach in oil until very limp. While spinach is cooking, place onion and garlic in food processor until minced, or mince finely by hand. Place in a mixing bowl.

Process chicken and mushrooms until coarsely chopped, or chop by hand. Add to mixing bowl. Add breadcrumbs, mix together and season to taste. Add spinach and egg and mix well. Set aside.

Place  tortillas in a stack between damp paper towels and microwave on high for 30 seconds. You want them to be warm and soft for handling. Spread about one-half cup (125 mL) of sauce over bottom of sprayed 13x9-inch (33x23 cm) baking dish.

Divide the chicken mixture along one side of each tortilla, keeping it about 1 1/2 inches (4 cm) from the edge.  Starting at the mixture end, fold tortilla over filling and roll up. Be careful not to let filling come out of either end. Place seam side down in baking dish, leaving space between each tortilla. Pour remaining sauce over tortillas and sprinkle cheese on top. Bake uncovered in a 350°F (180°C) oven for 20 to 30 minutes, or until cheese has browned slightly. Makes 3 to 6 servings (six, if served with rice and a salad).

Chicken Stuffed Tortillas

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