- 6
Ingredients
- 1 can Cream of Chicken Soup
- 1 1/2 cups shredded Jack or Cheddar cheese
- 1 pint sour cream
- 1 small can chopped Oretega chiles
- 2 cups cooked chopped chicken
- 2-3 chopped green onions (optional)
- 1 package corn or flour tortillas
- 1/2 cup shredded cheese
Preparation
Step 1
Preheat oven to 350 degrees. Mix everything but the tortillas and 1/2 cup shredded cheese together well in a large bowl and set aside.
Spray Pam in a 9 x 13 inch dish. Soften corn tortillas in hot oil, a few seconds on each side. Four tortillas need no preheating. Place in the dish to "load."
Using a large serving spoon, fill tortillas and roll with the opening down. Don't worry about being tidy! After you fill the entire dish, you will still have some filling remaining. Push the filled tortillas flat with your hand so the filling squishes out the ends. Put the rest of teh filling on top of the filled tortillas.
Sprinkle on the additional 1/2 cup cheese. Bake for 20 - 30 minutes or until hot and bubbly. great reheated - you can even freeze and then bake.