1 pkg. boneless, skinless chicken breasts, cooked and diced
1 can cream of chicken soup
1 small can chopped green chilies
1 carton (8 oz.) sour cream
12 oz. shredded Monterey Jack cheese
12 oz. Cheddar cheese, shredded
1 pkg. tortillas (10)
Mix chicken, 1/2 can undiluted soup, chilies, sour cream, and only 1/2 each of cheese. Roll a good portion in each tortilla and secure with a toothpick. Place in 9x13 inch pan, sprayed with non-stick cooking spray. Mix other 1/2 of soup with 1/2 can water and pour over rolled tortillas. Sprinkle with remaining cheeses. Bake in 350 degree F oven, uncovered, 25-30 minutes. Serve with red or green salsa.
I love this recipe, it doesn't have a lot of ingredients. It's quick and tasty!
nonstick cooking spray
1 small onion chopped
1 1/2 cups cooked shredded chicken breast
3/4 cups of shredded cheddar cheese divided
1 1/2 cups (12oz bottle ) chunky salsa
1/2 of an 8 oz package of fat free cream cheese
8 taco size tortillas
13x9 inch baking dish
Preheat oven to 350 degrees. Spray large skillet with the nonstick cooking spray. Add onion; cook over medium high heat for 4-5 minutes or until tender. Add chicken, 1/2 cup cheddar cheese, 3/4 cup salsa, and cream cheese. Cook stirring occasionally until cheeses are melted.
Now you can either spoon chicken mixture into the tortillas and roll them up. Or you can cut the tortillas into strips and line the bottom of a baking dish, then spoon chicken mixture on top. Spread it out and cover with more tortilla strips.
Personally, I use the strips, it's easier and quicker. It can then be eaten like a casserole, meaning less spills to clean up!
Finally you drizzle with remaining salsa. Sprinkle with remaining cheese. Cover and bake for 15 min or until cheese is melted.