- 6
- 25 mins
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Ingredients
- 1 small onion, chopped
- 1 can (10-3/4 ounces) condensed cream of chicken soup, indiluted
- 1 can (10 ounces) diced tomatoes and green chilies, undrained
- 1 cup (8 ounces) sour cream
- 1 cup (4 ounces) shredded cheddar cheese, divided
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
- 6 flour tortillas (8-1/2 inches)
- 2 cups cubed cooked chicken breast
Preparation
Step 1
In a skillet coated with non-stick cooking spray, saute onion until tender. Remove from the heat. Add soup, tomatoes, sour cream, 3/4 cup cheddar cheese and 3/4 cup mozzarella cheese; mix well. Place 3 tablespoons on each tortilla; top with 1/3 cup chicken, Roll up tightly.
Place seam side down in a 13x9x2-inch baking dish coated with non-stick cooking spray. Top with remaining soup mixture; sprinkle with remaining cheeses.
Bake, uncovered, at 350 degrees for 20-25 minuted or until heated through.