Cheesy Chicken Tortilla Pockets
Description
Golden, crispy tortilla pockets stuffed with tender seasoned chicken, melted cheese, and a creamy filling. They’re baked until beautifully browned and topped with fresh parsley or cilantro. The outside is crunchy while the inside is juicy, creamy, and loaded with cheesy goodness.
Ingredients
For the filling:
- 2 cups cooked shredded chicken
- 1 cup shredded mozzarella cheese
- ½ cup cheddar cheese
- 4 oz cream cheese, softened
- ¼ cup sour cream
- 2 cloves garlic, minced
- ½ tsp paprika
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley or cilantro
For the pockets:
- 6–8 medium flour tortillas
- 2 tbsp melted butter
- ½ cup shredded mozzarella or cheddar for topping
- Fresh parsley/cilantro for garnish
Instructions
- Make the filling:
In a bowl, combine shredded chicken, cream cheese, sour cream, mozzarella, cheddar, garlic, paprika, Italian seasoning, salt, pepper, and herbs. Mix until creamy and well combined. - Fill the tortillas:
Place a generous amount of the chicken mixture in the center of each tortilla. Fold the sides inward and roll or fold into a neat pocket, making sure the filling is enclosed. - Arrange in a baking dish:
Lightly grease a baking dish and place the tortilla pockets seam-side down. - Add the cheesy topping:
Brush the tops with melted butter and sprinkle generously with shredded cheese. - Bake:
Bake at 375°F (190°C) for about 20–25 minutes, or until the tortillas are golden brown and the cheese is melted and bubbling. - Garnish and serve:
Sprinkle with fresh chopped parsley or cilantro. Let them cool for a few minutes before serving.
🌶️ Optional additions
For extra flavor, add diced jalapeños, green chilies, cooked bacon, sautéed onions, or spinach to the filling.
Serving idea: These are delicious with garlic sauce, ranch, sour cream, or a fresh tomato salsa for dipping.