Sunday, February 27, 2011

Chicken Tortillas

This dinner was an absolute hit with my husband and son. Hayden on the other hand has a hard time eating casseroly type foods, but she gave it an honest try by picking all the chicken out and devouring her cucumbers. The best part is when your husband eats the leftovers for dinner and goes on about what a great recipe it was.


Chicken Tortillas

Ingredients:

1 doz. flour tortillas ( actually used a blend, and I used a small size since the recipe didn't tell)

1 small can green chiles

2 cans cream of mushroom soup

8 oz. mozzarella cheese (pepper jack would be good too!)

1 can evaporated milk

1 lb chicken breast cooked and cut into small pieces


Directions:

Mix chiles, soup, cheese, milk and chicken together. Place a scoop of mixture onto tortillas and roll into a burrito placing into a 13x9 greased pan, seam side down. Continue until you have filled the pan, pouring the leftover mixture on top. I put some more cheese on the top, and bake at 350 for 30-45 minutes.

If you want you can pour a can of enchilada sauce (red or green) on the top for some extra spice and call this enchiladas :)

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