You may also like
Categories:
chicken breasts cream of mushroom soup sour cream cream of chicken soup Cheddar cheese onion chili powder green chilies flour tortillas
Viewed: 69 - Published at: 4 years agoIngredients
- 4 boneless, skinless chicken breasts
- 1 can cream of mushroom soup
- 1/2 c. sour cream
- 1/2 can cream of chicken soup
- 2 c. Monterey Jack and Cheddar cheese
- 1/2 onion
- 1 Tbsp. chili powder
- 1 can chopped green chilies
- 6 flour tortillas
Method
- Cook chicken in oven for 30 to 35 minutes.
- Chop in pieces. Mix sour cream and soup.
- Saute onion in skillet.
- Add chili powder, chilies, chopped chicken and 4 tablespoons soup mixture. Put shells in Reynolds Wrap; heat in oven 10 minutes.
- Put mixture and cheese in each shell and wrap.
- Put in casserole dish.
- Pour soup mixture over and sprinkle with remaining cheese.
- Bake, covered, 30 to 40 minutes.
- Uncover for 15 minutes.
