- 1 (26 oz) can condensed cream of chicken soup
- 1 1/2 cups sour cream
- 1/2 cup milk
- 1 teaspoon chili powder
- 2 tablespoons butter/margarine
- 3 bunches green onion, chopped
- 1 teaspoon minced garlic
- 1/4 teaspoon cayenne pepper
- 1 roasted red pepper, chopped (or about 1/2 cup)
- 4 cups shredded cooked chicken breast (if using leftover roast chicken, you can just chop it as it will shred itself while you heat and stir it)
- 1 (7 oz) can chopped green chile peppers, drained
- 16 (8 inch) flour tortillas
- 4 cups shredded Mexican Blend cheese, divided
2. In a small saucepan over low heat, mix the soup, sour cream, chili powder, and milk until smooth; set aside.
3. Melt butter/margarine in a large sauce or saute pan over medium high heat. Add onion and garlic, and saute until tender. Stir in the chicken, chile and roasted red peppers, cayenne pepper, 1 cup of the shredded cheese, and 4 tablespoons of the soup mixture. Cook and stir until heated through.
4. Spread 1/2 cup of the soup mixture into each of two 9x13 baking dishes. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle each dish with 1 1/2 cups cheese.
5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
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