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Categories:
sour cream chicken broth green chilies cheese Cheddar cheese cream of chicken soup flour tortillas chicken
Viewed: 41 - Published at: 8 years agoIngredients
- 8 oz. sour cream
- 1 1/2 c. chicken broth
- 1 (4 oz.) can green chilies, chopped
- 8 oz. Monterey Jack cheese, grated
- 4 oz. Cheddar cheese, grated
- 1 can cream of chicken soup
- 12 flour tortillas
- chicken, cooked and deboned
Method
- Combine sour cream, soup
- broth
- and chilies.
- Heat and stir until smooth and well blended.
- To soften tortillas, heat a small amount of reserved chicken broth in a skillet.
- Place tortillas, one at a time,
- in broth for a few seconds.
- Remove and drain. After draining,
- place
- tortillas one at time into soup mixture. Lift tortillas out of
- soup and place 3 tablespoons chicken and 2 to 3 tablespoons cheese in the center of each tortilla.
- Roll
- up and place, seam side down, in 2-quart baking dish. Pour remaining
- sauce over.
- Sprinkle cheese on top.
- Bake at 350° for 30 to 40 minutes.
