This Is One Of Our Best Chicken Recipes – You’ll Make It Over and Over Again
About a month or so ago my husband made these Southwestern Chicken Roll Ups and I truly think it was one of the best chicken recipes I had ever tasted. I found myself sick as a dog and barely able to get out of bed. Normally I pride myself of being able to face an illness head on and for the most part push through it to remain at least a semi-productive member of my family. After all, we have five kids and that is a lot for one person to handle—much less a guy who also works 50 hours a week.
So when I found myself bedridden with the worst bout of flu I’ve had in decades my husband had no choice but to take on the role of both parents, which includes the cooking (obviously). Normally as a graduate of culinary school that’s my role—it just comes easily to me. But in my germ-ridden state that wasn’t happening.
And lo and behold my husband was a rock star all three days I was out of commission. My youngest son even said that he loved it when dad cooked more than me—apparently he uses “a lot more cheese!”
I am now fully recovered and back to my post as head chef. But there are actually a couple things my husband whipped up when I was sick that I’m still cooking up today.
USE THE RED NEXT PAGE LINK BELOW FOR ONE OF OUR BEST CHICKEN RECIPES!
Quick tip: Kick up the heat of these southwestern chicken roll ups by adding in a quarter cup of your favorite hot sauce to the soup/salsa mixture.
Recipe and photo courtesy of Plain Chicken.
I can’t find temp to bake them at am I over looking it
Hi Ronda! It appears we had a blunder in the editing process and the oven temperature was missing. It’s fixed now (375F) – thanks for catching that one! 🙂
Question: Do you use rotisserie chicken or precooked chicken or just raw, cut-up chicken?
Hi Linda! The chicken should be cooked; you can use rotisserie, leftovers or just precook some for this. Thanks for pointing that out, we’ve fixed the recipe now! 🙂
I don’t always have cooked chicken in the house; but always have canned. It’s not as good, but will usually do in a pinch. I think if I used it, I’d use more seasonings. Just a thought…
Heck, any kind of leftover meat would do; just adjust the type of soup you use to match the flavor. It’s the method that’s important, and this looks like one I really want to try! Thanks!
How is the cheese divided? Equally?
Hi Pat – yes, equally between the sauce and the chicken mixture. The instructions have been fixed now 🙂
How are the cheese amounts divided?
Hi Marty, the cheese is divided equally between the sauce and the chicken mixture. The instructions have been fixed now 🙂
I’m making this one tonight!
When you add half of the cheese to soup, is it half of cheddar or half of cheddar and cream cheese?