My friend Mary made this for a cozy fireside dinner one evening. It was love at first bite! I hope you enjoy it too.
12-18 flour tortillas
4 large cooked chicken breasts, shredded (or deli rotisserie chickens)
1 can cream of chicken soup
1 can cream of celery soup* (you could also use another cream of chicken or cream of mushroom)
2 4-oz cans diced or chopped green chilis
1 pt. sour cream (reserve ¼ cup)
½ lb. grated cheddar cheese
½ lb. grated Monterey jack
Sliced black olives (small can)
1 small grated onion
Salt & pepper to taste
Mix celery soup*, chicken, onion, all sour cream except ¼ cup, half of the cheese and salt & pepper to taste. Roll mixture in tortillas. Top with chicken soup mixed with ¼ cup sour cream, cheese, sliced olives (optional) or green onions (optional).
Note: Best if refrigerated overnight. Can also be frozen before baked.
Bake at 350 for 45 minutes; serves 8.
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