By now you shouldn’t be surprised that this recipe has several variations and a companion recipe (to be posted tomorrow) for using the leftovers.
Preheat oven to 350 degrees.
In large bowl mix
- 2 cups chopped cooked chicken
- 2 cups shredded mozzarella, provolone, jack, or cheddar cheese
- 1/2 cup (6 ounces) softened lo-fat cream cheese
- 2 cups roasted red bell pepper
- 1 small can chopped green chilies, drained
- 2 cloves garlic, diced
Pour 1/2 cup bottled tomato pasta sauce or pureed red bell peppers into the bottom of a large baking pan .
Spoon 1/4 to 1/3 cup chicken filling onto 2 brown rice wrappers or 2 sections from a whole wheat filo sheet cut into quarters stacked on top of each other. Roll and place seam side down in the baking dish. Spoon pasta sauce in a stripe across each roll, sprinkle with more shredded cheese.
Bake uncovered for 30 minutes, until heated through and cheese is melted.
Variations:
Substitute one of the following for the red bell pepper and green chili:
- broccolli
- spinach
- cauliflower
- onion
- canned tomato, drained
- eggplant
- zucchini
Substitute diced baked tofu for the chicken.
Use leftover filling to make Giant Chicken Poppers.
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