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Categories:
chicken breasts Campbells cream cream cheese bell pepper onion garlic flour tortillas Cheddar cheese olive oil salt
Viewed: 28 - Published at: a year agoIngredients
- 2 lbs chicken breasts
- 1 (10 1/2 ounce) can Campbell's Cream of Chicken Soup (with herbs)
- 1 (8 ounce) package cream cheese
- 2 -4 serrano peppers
- 1 bell pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 10 flour tortillas
- cheddar cheese, for topping
- olive oil
- salt and pepper
Method
- Cube chicken, and being to cook with garlic and olive oil over med heat.
- When chicken is almost done add onions and bell pepper and cook till chicken is done and pepper and onions are softened.
- Add Cream Cheese and Soup and let simmer about 10 minutes.
- TASTE!
- Add Salt and pepper till satisfied.
- (I like to use Lawry's Garlic Salt with parsley instead of salt.
- ).
- Preheat oven to 400.
- Take flour tortillas (warm them if they aren't pliable) and add a scoop of mixture and place flap side down in casserole dish.
- Top with cheese,and bake until golden.
- (May also use more soup and cream cheese to make more sauce to pour over top.
- Be careful because that may make tortillas soggy the next day.
- Left overs are wonderful).
