Tortilla Lime Chicken Roll-ups

30 Min.
45 Min.
12
Ingredients
pounds cooked, shredded chicken (about 2 rotisserie chickens)
3½ pounds cooked, shredded chicken (about 2 rotisserie chickens)
6
cups water
6 cups water
1
pouch Shore Lunch® Tortilla Soup Mix
1 pouch Shore Lunch® Tortilla Soup Mix
1
(6-ounce) can tomato paste
1 (6-ounce) can tomato paste
½
teaspoon The Original “Louisiana” Brand Hot Sauce
½ teaspoon The Original “Louisiana” Brand Hot Sauce
¼
cup fresh lime juice
¼ cup fresh lime juice
2
packages corn or flour tortillas
2 packages corn or flour tortillas
1
(8-ounce) package Monterrey Jack cheese, shredded
1 (8-ounce) package Monterrey Jack cheese, shredded
Directions

  1. In a large pot, place cooked, shredded chicken; set aside.
  2. In another pot, boil water; whisk in dry soup mix, tomato paste, hot sauce and lime juice. Simmer for 20 minutes, stirring often. Set aside to slightly cool.
  3. Ladle half of cooled soup mixture into blender and puree. Pour into pot of shredded chicken. Repeat pureeing process.
  4. Stir, cover and heat through. Spoon desired amount of chicken mixture onto each warmed* tortilla, roll and place in a large casserole baking dish coated with cooking spray.
  5. Top the prepared tortillas with cheese and place them under the broiler until the cheese has melted, serve.
  6. Optional: Top roll-ups with diced tomatoes, fresh guacamole, diced onions, sour cream, or jalapeño slices.
*tortillas are easier to roll if warmed first, which makes them more pliable and prevents cracking.