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Categories:
cooking spray whole wheat tortillas cream of mushroom soup taco sauce green chilies green onions chicken breasts Cheddar cheese
Viewed: 62 - Published at: 6 years agoIngredients
- cooking spray (such as Pam)
- 6 whole wheat tortillas
- 1 (10.75 ounce) can cream of mushroom soup
- 1/2 (16 ounce) jar green taco sauce
- 1 (4 ounce) can chopped green chilies
- 2 green onions, chopped
- 3 roasted skinless chicken breasts, shredded
- 1 cup shredded Cheddar cheese
Method
- Prepare a 13x9-inch baking dish with cooking spray.
- Wrap tortillas in paper towels moistened with water; cook in microwave until soft, about 20 seconds.
- Stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl.
- Fold chicken into the soup mixture.
- Spread chicken mixture into each tortilla, sprinkle small amount of cheese over portion of the chicken mixture, and roll the tortilla around the filling; place with the seam side down in the prepared baking dish.
- Spread remaining chicken mixture over the rolled tortillas.
- Sprinkle remaining Cheddar cheese over the chicken mixture.
- Cover baking dish with aluminum foil; refrigerate at least 12 hours to overnight.
- Remove baking dish from refrigerator.
- Keep dish at room temperature for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake in preheated oven for 30 minutes.
- Remove aluminum foil and continue baking until the cheese begins to brown along the edges, about 15 minutes more.
