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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This was made by my soon to be mother in law...and I loved it. Even though she goofed when making it, I thought it was delicious. Try making this casserole when you have left over chicken from another meal. Ingredients:
1 (8 count) package 10-inch flour tortillas |
2 cups mozzarella cheese |
2 cups chicken, cooked and cubed |
2 -3 green onions, chopped |
1 (4 ounce) can chopped green chilies |
1 1/4 cups sour cream |
1 (10 3/4 ounce) can cream of chicken soup |
Directions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients (excluding tortillas and mozzarella cheese) in a large bowl.
3. Divide, saving half to spread over top of casserole.
4. Fill each torilla with mixture and roll into a burrito shape.
5. Then place in a 9x13 lightly greased baking pan.
6. When your pan is full, pour reserved mixture over top.
7. Top casserole with mozzeralla cheese.
8. Bake until bubbly, about 25 minutes.
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