 |
Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 20 |
|
Found from the Best of Country Cooking 2001. Great recipe to take to potlucks!! Ingredients:
4 cups shredded cooked chicken |
2 cups shredded cheddar cheese |
1 cup cream of mushroom soup, undiluted |
1/3 cup chopped onion |
1 teaspoon salt |
1/4 teaspoon black pepper |
24 ounces tomato sauce |
1 tablespoon chili powder |
1/4 teaspoon ground cinnamon |
2 1/4 ounces black olives, sliced and drained |
10 flour tortillas, 7 inches each |
1/2 cup shredded monterey jack cheese |
Directions:
1. Combine chicken, 1 cup of cheddar cheese, soup, onion, salt, and pepper; set aside.
2. In a sauce pan, combine tomato sauce, chili powder, cinnamon, and olives. Simmer, uncovered for 5-10 minutes.
3. Meanwhile, spoon 1/3 - 1/2 cup of chicken mixture down the center of each tortilla. Roll up; place seam side down in a greased 9x13 pan.
4. Top with tomato sauce mixture; sprinkle with Monterey Jack cheese and remaining cheddar cheese.
5. Bake uncovered, at 350 degrees for 20-25 minutes or until heated through.
|
|