Mexican Chicken Roll-Ups

Total: 8 hrs 45 min
Cook: 8 hours crock pot 35 min oven
Yields: 8 chicken rolls


2 large skinless chicken breasts
1 packet taco seasoning
1 can diced green chilis
½ cup water
8 small flour tortillas
1 15oz can cheddar cheese sauce
1 15oz can refried beans low sodium
½ cup cheddar cheese or Queso Fresco

** Serve with tortilla chips


Place the two large un-thawed chicken breasts into a crockpot in the morning. Add packet of taco seasoning and can of green chilis to the crock pot with ½ cup water. Let cook for 8 hours.

When the chicken is cooked, transfer the chicken and chilis mixture to a bowl and shred.

In an 9×9 pan or a 9×13 if that is what you have, spread the refried beans at the bottom of the pan.

PREHEAT oven to 350° F.

Next take a flour tortilla and fill it with the shredded chicken mixture. Fold in the sides of the tortilla and roll like a burrito. Lay it in the pan on top of the refried beans. Continue this process until all your pan is full, 8 chicken rolls or more if you can fit them and have enough chicken mix.

Now take the cheddar cheese sauce and drizzle heavily down the center of each of chicken roll ups and top with a little shredded cheese or Queso Fresco.

BAKE in the oven to back for 35 minutes or until slightly golden brown.


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