Best 5 Baked Chicken And Broccoli Tortillas Recipes

**A Wholesome and Flavorful Culinary Journey: Baked Chicken and Broccoli Tortillas**

Indulge in a culinary delight that combines convenience, nutrition, and tantalizing flavors. Baked chicken and broccoli tortillas offer a delightful blend of tender chicken, crisp-tender broccoli, melted cheese, and a flavorful tortilla wrap. This versatile dish can be tailored to your preferences, with options for using store-bought or homemade tortillas, and a choice of seasonings to enhance the taste. Whether you're short on time or looking for a wholesome and satisfying meal, these baked chicken and broccoli tortillas are sure to hit the spot.

**Recipe 1: Basic Baked Chicken and Broccoli Tortillas**

This classic recipe provides a straightforward guide to creating delicious chicken and broccoli tortillas using pantry staples. With a few simple steps, you'll have a flavorful and satisfying meal ready in no time.

**Recipe 2: Cheesy Baked Chicken and Broccoli Tortillas**

For those who love cheese, this recipe takes the basic version up a notch by adding a generous amount of melty cheese. The result is a cheesy, gooey tortilla that's sure to be a hit with the whole family.

**Recipe 3: Spicy Baked Chicken and Broccoli Tortillas**

If you enjoy a bit of heat, this recipe incorporates a spicy kick to the chicken and broccoli filling. A combination of chili powder, cumin, and cayenne pepper adds a flavorful warmth that complements the other ingredients perfectly.

**Recipe 4: Chicken and Broccoli Tortillas with Avocado Crema**

This recipe introduces a creamy and tangy avocado crema to complement the baked chicken and broccoli tortillas. The avocado crema adds a refreshing and flavorful twist to the dish, making it a perfect choice for those who enjoy a bit of creamy richness.

**Recipe 5: Chicken and Broccoli Tortillas with Salsa Verde**

For those who prefer a tangy and herbaceous flavor profile, this recipe features a homemade salsa verde. The salsa verde, made with fresh herbs, capers, and lemon zest, adds a vibrant and zesty touch to the baked chicken and broccoli tortillas.

Here are our top 5 tried and tested recipes!

LIGHT CHICKEN AND BROCCOLI BAKE

Light Chicken and Broccoli Bake image

Cheesy chicken and broccoli bakes are the ultimate comfort food, but I wanted to give the classic casserole a healthier spin. Mine cuts down on fat and calories, but keeps the same cozy flavor. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories Dinner Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 large eggs
1 cup fat-free milk
1/2 cup reduced-fat biscuit/baking mix
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups frozen broccoli florets (about 9 ounces), thawed and drained
1 cup shredded rotisserie chicken
1 small onion, chopped
1/2 cup shredded cheddar cheese, divided

Steps:

Preheat oven to 400°. In a large bowl, whisk together first five ingredients. Stir in broccoli, chicken, onion and 1/4 cup cheese. Transfer to a greased 9-in. pie plate. Sprinkle with remaining cheese., Bake until golden brown and a knife inserted near the center comes out clean, 15-20 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 274 calories, Fat 11g fat (4g saturated fat), Cholesterol 139mg cholesterol, Sodium 667mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN TORTILLA BAKE

Chicken Tortilla Bake image

Mother frequently made this comforting chicken tortilla casserole when I was growing up. Our family would scrape the pan clean. Chicken, cheese and zippy green chiles are a mouthwatering mix.-Jerri Moror, Rio Rancho, New Mexico

Provided by Taste of Home

Categories Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

3 cups shredded cooked chicken
2 cans (4 ounces each) chopped green chiles
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 cups shredded cheddar cheese
Sour cream and green onions, optional

Steps:

In a large bowl, combine the chicken, chiles, broth, soups and onion; set aside. Layer half of the tortillas in a greased 13x9-in. baking dish, cutting to fit pan if desired. Top with half of the chicken mixture and half of the cheese. Repeat layers. , Bake, uncovered, at 350° for 30 minutes or until heated through. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with sour cream and green onions.

Nutrition Facts : Calories 359 calories, Fat 17g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 1007mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 3g fiber), Protein 25g protein.

BAKED CHICKEN AND BROCCOLI TORTILLAS

Baked Chicken and Broccoli Tortillas image

Yummy and comforting. The recipe called for cream of mushroom soup but we prefer cream of chicken soup, use what you like.

Provided by Margie99

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 3/4 ounce) can cream of chicken soup
1/4 cup milk
2 tablespoons Dijon mustard
1 teaspoon dried tarragon leaves
2 1/2 cups cooked diced chicken
1 1/2 cups cooked broccoli
2 sliced green onions
8 tortillas
1 cup shredded swiss cheese

Steps:

Combine soup, milk, mustard and atrragon. Stir in chicken, broccoli and green onion. Spoon about 1/2 c mixture into center of each tortilla. Fold in sides and roll up. Place seam side down in a greased 12x8 or 9x13 dish.
Bake at 350 for 15 minutes, sprinkle with cheese and bake 10 minutes longer.

Nutrition Facts : Calories 645.2, Fat 23.8, SaturatedFat 9.1, Cholesterol 33.1, Sodium 1558.1, Carbohydrate 84.9, Fiber 6.7, Sugar 4.7, Protein 23.1

BAKED CHICKEN AND BROCCOLI TORTILLAS

Baked Chicken and Broccoli Tortillas image

I used whole wheat tortillas for the dish shown, and I would have liked a little more cheese. Swiss is good, but this time I used a Mexican cheese blend.

Provided by Polly Anna @Polly

Categories Chicken

Number Of Ingredients 10

Ingredients

10 ounce(s) cream of mushroom soup
1/4 cup(s) milk
2 tablespoon(s) dijon mustard
1 teaspoon(s) dried tarragon
2 1/2 cup(s) chicken breasts, cooked and cubed
2 1/2 cup(s) broccoli, cooked
2 - green onions, chopped
8 - tortillas
1 tablespoon(s) vegetable oil
1 cup(s) cheese, grated

Steps:

Combine soup, milk, mustard and tarragon.
Stir in chicken, broccoli and green onions.
Spoon about 1/2 cup mixture into center of each tortilla.
Fold in sides and roll up.
Place, seam side down, in greased 12x8x1 3/4-inch baking dish.
Bake at 350 for 15 minutes.
Sprinkle with cheese. Bake 10 minutes longer.

CHICKEN-BROCCOLI ENCHILADAS

Chicken-Broccoli Enchiladas image

Provided by Marian Burros

Categories dinner, weekday, casseroles, main course

Time 1h

Yield 6 enchiladas, 2 per serving

Number Of Ingredients 17

Ingredients

12 ounces broccoli
2 teaspoons olive oil
1 medium red onion, chopped fine
2 medium cloves garlic, minced
1/2 jalapeno pepper, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
8 ounces cooked skinless, boneless chicken breast, shredded
1/4 teaspoon salt (optional)
1 15-ounce can no-salt-added whole tomatoes
2 tablespoons minced fresh cilantro
1/2 cup evaporated skim milk
6 small corn tortillas
3/4 cup shredded, reduced-fat Monterey Jack cheese
2 cups cooked brown rice
1 cup nonfat yogurt

Steps:

Preheat oven to 350 degrees.
Remove tough stems from broccoli and break into florets. Steam broccoli until crisp but tender, and set aside.
In a large nonstick pan, heat the oil; saute the onion for 3 or 4 minutes to soften. Add the garlic, jalapeno, cumin, chili powder, cinnamon and chicken. Stir and cook to mix well and heat through. Season with salt, if desired. Remove from heat and stir in broccoli; divide into six equal portions, and set aside.
In blender or food processor combine tomatoes, cilantro and evaporated milk; blend well. Pour into pot and heat just to boiling. Remove from heat and dip each tortilla into the hot mixture to soften slightly.
Fill each tortilla with one-sixth of the chicken mixture; roll up, and place seam side down in a baking dish large enough to hold all the enchiladas in a single layer. Repeat the process and pour the remaining tomato-milk mixture over enchiladas; sprinkle cheese over the top.
Bake 15 to 20 minutes, or until sauce is bubbly, and serve with brown rice and a dollop of yogurt.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 6 grams, Carbohydrate 39 grams, Fat 11 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 8 grams, TransFat 0 grams

Tips:

Choose the right tortillas: For the best results, use fresh, high-quality tortillas. Corn or flour tortillas can be used, depending on your preference.
Don't overfill the tortillas: When filling the tortillas, be careful not to overfill them, or they will be difficult to fold and may break.
Cook the tortillas until golden brown: When cooking the tortillas, cook them until they are golden brown and crispy. This will help to hold the filling in place and prevent the tortillas from becoming soggy.
Serve immediately: Baked chicken and broccoli tortillas are best served immediately after they are cooked. This will ensure that they are hot and crispy.

Conclusion:

Baked chicken and broccoli tortillas are a delicious and easy-to-make meal that is perfect for busy weeknights. They are also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can have a tasty and satisfying meal that the whole family will enjoy.