Ingredients:
10-12 Tortillas
3-4 Chicken breasts
2 cans cream of mushroom soup
1 cup sour cream
¼ teaspoon cinnamon
Milk
1 (16 ounce) block medium cheddar cheese
Salt
Pepper
Method:
Boil the chicken breasts in salted water until
cooked through remove from water and allow to cool. Meanwhile in a medium bowl
mix 1 can cream of mushroom soup, sour cream and cinnamon together, salt and
pepper to taste mix together and set aside. Shred the cheese. In a small bowl
mix together the other can of cream of mushroom soup and 1/3 of the can full of
milk together, set aside. Preheat oven to 375 degrees. Chop the chicken into
about 1 inch cubes and add to the cream of chicken, sour cream mixture. Stir to
coat. Spray a 9x13 dish and pour in enough cream of chicken, milk mixture to
coat the bottom of the pan. Fill each tortilla with some of the chicken mixture
and sprinkle in some cheese. Roll-up and place into the dish seam side down,
continue with remaining tortillas. Cover the tortillas with the remaining cream
of mushroom and milk mixture, making sure to coat all the tortillas so they
don’t dry out. Cover that with remaining cheese. Bake for 20-25 minutes, or
until hot and bubbly. Enjoy!
To kick it up a little try adding a small can of
diced green chilies to the chicken filling.
No comments:
Post a Comment