Ingredients
1 (10 3/4 ounce) can cream of chicken soup
12 cup sour cream
1 (4 1/2 ounce) canchopped green chilies
2 cups chopped cooked chicken
2 cups shredded cheddar cheese
8 12-inch flour tortillas
Method
Sources
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Recipe1M+
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Charred diced tomatoes — depth for chili, salsa, stews
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Charred diced tomatoes — depth for chili, salsa, stews
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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heatr oven to 350f. spray 13x9 baking dish with cooking spray. in medium bowl, mix soup, sour cream and green chiles, chicken and 1 cup of the cheese. place 1/4 cup mixture in center of each tortilla and roll, placing them in baking dish seam side down. spoon remaining mixture onto top of the tortillas and cover pan with foil. bake 30 to 35 minutes. remove from oven and top with the reserved cup of cheese. bake 5 minutes longer, or until cheese is melted.