Tortilla Lime Chicken Roll-ups
Recipe tags: soup mix, easy difficulty, dinner, stovetop
|3½ lb||cooked, shredded chicken (about 2 rotisserie chickens)|
|1 pouch||Shore Lunch® Tortilla Soup Mix|
|1 can||tomato paste (6 oz)|
|½ tsp||The Original "Louisiana" Brand Hot Sauce|
|¼ cup||fresh lime juice|
|2 pkg||corn or flour tortillas|
|1 pkg||Monterrey Jack cheese (8 oz), shredded|
In a large pot, place cooked, shredded chicken; set aside.
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.
Ladle half of cooled soup mixture into blender and puree. Pour into pot of shredded chicken. Repeat pureeing process.
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.
Top the prepared tortillas with cheese and place them under the broiler until the cheese has melted, serve.
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.