Total Time
40mins
Prep 20 mins
Cook 20 mins

This is my clone of another Mexican dish that I love to get at one of the local restaurants, Los Banditos.

Ingredients Nutrition

Directions

  1. Boil the chicken in water until cooked through, drain and set aside.
  2. Saute the onions in 1 Tbsp butter until softened.
  3. In the saute pan, add the cream cheese, sour cream and milk, stir until smooth.
  4. Add green peppers and chicken, cook until heated through.
  5. Roll each tortilla with some of the chicken filling inside, put into a 11x13 pan.
  6. When all tortillas are filled, sprinkle cheese over the top.
  7. Broil until the top is golden brown and bubbly and the tortillas are a bit crispy on the ends.
  8. Serve with refried beans.
Most Helpful

I made this for my boyfriend last week, it was delicious. I added frozen leaf spinach to the filling and it came out so good. I served it with carolina yellow saffron rice...the meal was so good it tasted like it was from a fine Mexican restaurant! Michele

Michele Luz March 06, 2002

Perfect! I also added the spinach like Michele did. I also added salt, even though it didn't call for that. Great recipe!

Kiss*My*Tiara November 10, 2002

This was really good, I added a dash of chilli flakes to give it a little 'zip'. And served with Dianas refried beans, and corn on the cob.

Evie* May 06, 2002