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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 3 |
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These were born one evening when I was actually following a recipe (doesn't happen often!). I didn't have the ingredients and improvised - now I make them this way all the time! Ingredients:
2 chicken breasts (i use store bought rotisserie) |
1 onion, diced fine |
1 teaspoon minced garlic |
1 (10 ounce) can cream of chicken soup |
1 (8 ounce) carton sour cream |
1 (10 ounce) can rotel, drained |
1 cup shredded mexican blend cheese |
1 (8 ounce) carton gordo's mild cheese sauce |
1 (8 ounce) package flour tortillas |
Directions:
1. Shred cooked chicken and set aside.
2. Sauté onions and garlic.
3. Add soup, sour cream and Rotel; stir well.
4. Add cheese; stir well.
5. Let the entire mixture simmer for a few minutes - until cheese has melted.
6. Add shredded chicken; stir.
7. Place about 2 TBSP filling (or what you like) in the center of each tortilla and roll.
8. Place seam down in pan.
9. In microwave - melt cheese sauce and spoon evenly over the pan of rolled tortillas. ( You may not use all of it).
10. Note: if you can't find the cheese sauce - save 1/4 cup of filling and add just enough milk to make it slightly soupy. Spoon it over the tortillas instead.
11. Bake at 350°F for 30 minutes.
12. Add extra cheese if you want when they come out of the oven.
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