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.
Substitute one of the following for the red bell pepper and green chili:
- canned tomato, drained
Substitute diced baked tofu for the chicken.
Use leftover filling to make Giant Chicken Poppers.