These cheesy chicken roll-ups fill tortillas with slow-cooked salsa chicken and a creamy blended cheese sauce. Bake a batch for dinner and save the extras for another meal.
A QUICK NOTE
The number of roll-ups will depend on the size of your tortillas; this batch made about 18. Roll them tightly and place them seam-side down so they stay closed while baking.
INGREDIENTS
3 lb thin-sliced chicken breasts
1 packet low-sodium taco seasoning
16 oz salsa, such as mango habanero salsa
2–3 packages low-carb, high-fiber tortillas
Shredded Mexican-blend cheese, as needed for filling and sauce
BLENDED CHEESE SAUCE
2 cups low-fat cottage cheese
⅓ cup fat-free Greek yogurt
½ cup shredded Mexican-blend cheese
4 Tbsp red enchilada sauce
Garlic powder and salt, to taste
OPTIONAL MIX-INS
Pico de gallo
Sliced jalapeños
OPTIONAL TOPPINGS
Red enchilada sauce
Salsa
Hot sauce
DIRECTIONS
1. Add the chicken, taco seasoning, and salsa to a slow cooker. Cover and cook on high for 3–4 hours, or until the chicken is fully cooked and tender. Shred the chicken directly in the slow cooker.
2. Near the end of the cooking time, add the cottage cheese, Greek yogurt, ½ cup shredded cheese, enchilada sauce, garlic powder, and salt to a blender. Blend until smooth.
3. Pour the blended cheese sauce into the slow cooker and stir it into the shredded chicken.
4. Preheat the oven to 450°F. Line a baking sheet if desired.
5. Lay out the tortillas. Add about ¼ cup shredded cheese, about ⅓ cup chicken mixture, and about 2 additional Tbsp shredded cheese to the center of each tortilla. Add pico de gallo or jalapeños, if desired.
6. Roll each tortilla tightly and place it seam-side down on the baking sheet.
7. Bake for about 10 minutes, or until golden and the cheese is melted.
8. Top with enchilada sauce, salsa, or hot sauce. Serve immediately or refrigerate for later.
