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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.
By Mistie from Baton Rouge, LA
Heat oven to 350 F. In 8 inch skillet, heat oil over medium heat until hot. With tongs, dip each tortilla in hot oil, coating lightly. Set aside.
In large bowl, stir together sour cream and cream cheese until smooth. Stir in salt, cumin and pepper. Stir in all remaining ingredients except salsa and 1 cup Monterrey Jack cheese.
Place 1/2 cup of chicken mixture in center of each tortilla. Fold each end to center and place seam side down in 9x13 pan. Bake for 15 minutes. Pour salsa over tortillas. Spread to cover. Bake another 15 minutes until heated through. Sprinkle 1 cup Monterrey Jack cheese on top and put in oven until melted.
By Robin from Washington, IA
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.