This easy make-ahead stuffed chicken tortillas recipe is inspired by a popular Cheesecake Factory dish.
- 4-5 tablespoons vegetable oil or canola oil, divided
- 1 large boneless, skinless chicken breast (about 3/4-1 pound), cubed into 1-inch pieces
- 1 large garlic clove, minced
- 1/4 teaspoon minced fresh oregano or 1 pinch dried oregano
- 1/2 teaspoon chili powder
- 1 1/2 tablespoons tomato paste
- 1/3 cup water or chicken broth
- 1 10-count bag taco-size flour tortillas
- 1/2 cup thawed frozen corn
- 1 6-ounce bag shredded mild Cheddar cheese or Monterey jack cheese
- 4 scallions, minced
- 1 16-ounce jar tomatillo salsa
- Sour cream for serving (optional)
- Pico de gallo or your favorite salsa for serving (optional)
- Minced fresh cilantro for garnish (optional)
Assemble the tortillas: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add about 1/4 of the chicken pieces in a single layer — don't crowd the pan, or the chicken will steam instead of brown. Brown the chicken on both sides and transfer to a clean bowl or plate. Repeat with the remaining chicken, adding another tablespoon of oil as needed. Return the browned chicken to the pan and reduce the heat to medium. Add the garlic, oregano and chili powder. Cook, stirring, for 30 seconds, then stir in the tomato paste and water. Bring to a simmer, cover, and cook for 10 minutes. Transfer the chicken to a cutting board and finely chop into shreds. Lay 4 tortillas out on a clean cutting board or work surface. On one half of each tortilla, place 3-4 tablespoons chicken and a healthy sprinkling (about 1 tablespoon each) of corn and cheese, and a light sprinkling (about 1 teaspoon) of scallions. Wipe the skillet clean and heat 1 more tablespoon in the pan over medium heat. Fold the tortillas over, quesadilla-style, and add to the pan. You may need to press gently on each tortilla to prevent it from unfolding until the cheese inside starts to melt. Cook the tortillas, flipping once, until crispy and browned on both sides. Remove from the pan and transfer to a clean cutting board to cool. Repeat with the remaining tortillas and filling ingredients, adding more oil to the pan as necessary. Cool the tortillas for about 5 minutes on the counter before refrigerating or freezing. (The stuffed tortillas can also be served immediately.) Refrigerate or freeze the stuffed tortillas: If you'll be serving the tortillas within 48 hours, simply store in a covered container in the refrigerator and reheat using the instructions that follow. If you'd like to freeze the tortillas for up to 3 months, line a large rimmed baking sheet with waxed paper. Place the cooked tortillas in a single layer on the baking sheet and freeze for about 1 hour until hard. Transfer to a large zip-top bag or wrap tightly in waxed paper and foil until ready to reheat.
Reheat and serve the stuffed tortillas: Tortillas can be reheated in single-serving portions (about 2-3 tortillas per serving) or as one large meal. If reheating refrigerated tortillas:
Preheat the oven to 350˚F. Place the tortillas on a rimmed baking sheet or a microwave-safe plate and top with a few tablespoons of tomatillo sauce and a healthy sprinkling of shredded cheese. Bake in the oven for approximately 10-12 minutes, until the tortillas are heated through and the cheese is bubbling, or microwave for 4-5 minutes. Top with sour cream, salsa and/or cilantro as desired and serve.If reheating frozen tortillas:
Preheat the oven to 350˚F and reheat tortillas on a rimmed baking sheet — without adding tomatillo sauce or cheese — until warmed through, or microwave for 3-4 minutes until thawed. Pull the tortillas out of the oven or microwave and top with tomatillo sauce and cheese, then reheat for 1-2 minutes more in the microwave or 4-5 minutes more in the oven until the cheese is melted and bubbling. Top with sour cream, salsa and/or cilantro as desired and serve.