Chicken Tortilla - cooking recipe

Ingredients
    12 flour tortillas
    4 chicken breasts, cooked and diced (I use a whole chicken or thighs)
    2 cans cream of chicken soup
    1 large can Ortega chili peppers, diced
    1 pt. sour cream
    3/4 lb. Jack cheese, grated (divide in half)
    3/4 lb. sharp Cheddar, grated (divide in half)
    1/2 c. chopped green onion tops
    1 small onion, chopped, or use 1 bunch green onions and chop whole onion, reserving some of tops
Preparation
    Combine soup, chili peppers, 1/2 green onion, sour cream and 1/2 of cheeses.
    Mix well.
    Set aside 1 1/2 cups.
    Add chicken to remainder.
    Put 3 tablespoons one each tortilla and roll up.
    Place in a 9 x 13-inch greased baking dish.
    Pour remainder of sauce over top.
    Sprinkle with cheese, green onion tops and paprika, if desired.
    Cover with foil.
    Refrigerate for 8 hours or overnight. Bake at 350\u00b0 for 30 minutes, covered, and 15 minutes, uncovered.

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