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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My husband loves this recipe. It is a bit rich for my tastes but I indulge him every once in awhile. Preheat oven to 350º. Ingredients:
1 lb boneless skinless chicken breast |
1 medium onion, chopped |
2 (10 1/2 ounce) cans cream of chicken soup |
2 cups monterey jack cheese, shredded |
1 cup mayonnaise |
1 (8 ounce) can diced green chilies |
8 flour tortillas |
Directions:
1. Cut chicken into 1/2 inch pieces. Season with salt and pepper. Sautee chicken and onions over a medium high heat to brown.
2. Mix soup, cheese, mayo, and chilis in a large bowl. Set aside about 1 cup of this mixture. Add the cooked chicken and onions to the mixture in the large bowl and combine.
3. Put two heaping spoonfulls of the chicken mixture into each tortilla. Roll up like a cigar and place in a casserole pan.
4. Top with reserved soup mixture.
5. Cook at 350º for 25 to 30 minutes or until crispy.
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