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Categories:
condensed cream sour cream green chile peppers corn tortillas chicken Longhorn cheese Muenster cheese green onions
Viewed: 40 - Published at: 4 years agoIngredients
- 3 (10.75 ounce) cans condensed cream of chicken soup
- 1 pint sour cream
- 1 cup green chile peppers, diced
- 12 (6 inch) corn tortillas
- 1 roasted chicken, shredded
- 8 ounces shredded Colby longhorn cheese
- 8 ounces shredded Muenster cheese
- 2 bunches green onions, chopped
Method
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
- Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.
