4 cups (or so) cooked diced chicken
1 cup sour cream
2 cups grated cheese + more to sprinkle of top
1 small can chopped green chiles
12 corn (or flour) tortillas
Mix chicken, sour cream, cheese and chilies and set aside.
Soften corn tortillas by frying in hot oil for a few seconds. Blot with paper towel to remove oil. If using flour tortillas, omit this step.
Roll chicken mixture in tortillas and place in 9x13 pan. Cover with sauce. Top with more cheese.
Bake at 350 for 30 minutes.
SAUCE:
1 can cream of chicken soup
1/2 to 3/4 bottle green taco sauce, to taste
1/3 cup milk
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