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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Yummy! Ingredients:
1 tablespoon butter |
1/2 teaspoon garlic powder |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1/2 cup sour cream |
1 1/2 cups cubed cooked chicken |
1 cup shredded cheddar cheese, divided |
6 (12 inch) flour tortillas |
1/4 cup milk |
Directions:
1. Lightly grease a large baking dish.
2. In a saucepan, melt the butter and add the garlic powder.
3. Stir in the mushroom soup and sour cream.
4. Reserve 3/4 of this sauce and set aside.
5. To the remaining 1/4 of the sauce in the saucepan add the chicken and 1/2 cup of the cheese.
6. Fill each flour tortilla with the chicken mixture and roll up.
7. Place seam side down in the prepared baking dish.
8. In a bowl combine the reserved 3/4 of the sauce with the milk.
9. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded cheddar cheese.
10. Bake in 350° oven for 30 to 35 minutes, or until cheese is bubbly.
11. Note: Can use chopped green onions and a 1 (4oz.) can of green chilies as well.
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