Cheesy Chicken Taco Roll Ups

I told you. I am a Mexican food machine lately! I don’t know if it is this summer weather or what, but I just crave spicy, tortilla wrapped nummies. This recipe is super quick and easy, but it can get a little messy when you’re making the tortillas. I recommend setting up an assembly line before you start. Set everything up and do a practice run before working with the oil to make sure you have a system and aren’t fumbling around with hot oil.

Taco Roll Ups Ingredients:

3 boneless skinless chicken breasts
1 packet taco seasoning
1/2 cup water
8 oz. cheddar jack cheese
6″ tortillas – I prefer flour, but you can use corn!
Vegetable oil

Start by cooking your chicken. For shredded chicken, I prefer to boil mine. I put the 3 breasts in a 2-quart saucepan and filled it with water an inch over the chicken. I also added 1/2 of the taco seasoning packet. Bring to a boil on high heat and then cover and simmer over medium heat for 15-20 minutes.

Drain and remove the chicken and shred it with a fork or your fingers and then place it back into the now empty saucepan. Add the other half of the taco seasoning and 1/2 cup of water.

Simmer on medium-low heat until most of the water has thickened into a sauce on the chicken. Remove from heat and set aside.

Pre-heat your oven to 350-degrees and get ready for the fun part!

Use a non-stick skillet that will fit your 6″ tortillas and coat the bottom with oil. I used about 1/4 cup to start (you will have to keep adding more oil as it soaks into your tortillas). Heat the oil on medium-high heat until you start to see a little bubbling in the center.

Using a pair of tongs, place the first tortilla in the oil and let it sizzle and bubble until the center starts to puff a little (about 10 seconds if your oil is the right temp).

Flip and do the other side the same way.

Remove the tortilla with your tongs and place on a plate for rolling. Put about 2-3 Tbsp. of the chicken on one side of the tortilla.

Top with CHEESE.

Roll tightly starting on the edge with the chicken and then place on a tin-foil lined cookie sheet.

Repeat until all of the chicken mixture has been used. Place your taco-filled cookie sheet in the oven and bake for 20 minutes. The edges of the tortilla should be brown and crunchy.

Serve with your favorite taco sauce and lots of napkins!