Chicken tortilla
Chicken tortilla
Ingredients/Components
- flour tortillas - 12 item
- chicken breasts, cooked and diced I use a whole chicken or thighs - 4 item
- cans cream of chicken soup - 2 item
- large can Ortega chili peppers, diced - 1 item
- sour cream - 1 pt
- Jack cheese, grated divide in half - 3/4 lb
- sharp Cheddar, grated divide in half - 3/4 lb
- chopped green onion tops - 1/2 c
- small onion, chopped, or use 1 bunch green onions and chop whole onion, reserving some of tops - 1 item
How to make chicken tortilla:
Combine soup, chili peppers, 1/2 green onion, sour cream and 1/2 of cheeses. Mix well. Set aside 1 1/2 cups. Add chicken to remainder. Put 3 tablespoons one each tortilla and roll up. Place in a 9 x 13-inch greased baking dish. Pour remainder of sauce over top. Sprinkle with cheese, green onion tops and paprika, if desired. Cover with foil. Refrigerate for 8 hours or overnight. Bake at 350° for 30 minutes, covered, and 15 minutes, uncovered.Recipe categories: Lunch/snacks, Main dish, North american.
Rating:
Related ingredients:
eggs, milk, salt, butter, stick butter, shredded cheddar cheese, mayonnaise, mozzarella cheese
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