Our Rating: ★★★½
Ingredients:
Directions:
Mix chicken, soup, 1 cup cheese, 1/2 cup sour cream, veggies and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with and remaining cheese.
Bake 25 min. or until heated through. Top with remaining cheese/cilantro/sour cream/ whatever!
Photo credit and recipe go to kraft.com. You can find the original recipe HERE.
Ingredients:
2-1/2 cups chopped cooked chicken
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup shredded Monterey Jack cheese
1 cup shredded mild cheddar cheese
1/8 cup chopped cilantro
12 flour tortillas (8 inch)
+ whatever veggies you want to throw in (I used yellow and red peppers and onions)
enchilada sauce (I used a package mix that requires a small can of tomato sauce)
Directions:
Heat oven to 350°F.
Mix chicken, soup, 1 cup cheese, 1/2 cup sour cream, veggies and 3 Tbsp. cilantro until well blended. Spoon down centers of tortillas, adding about 1/4 cup to each; roll up.
Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray; top with and remaining cheese.
Bake 25 min. or until heated through. Top with remaining cheese/cilantro/sour cream/ whatever!
Photo credit and recipe go to kraft.com. You can find the original recipe HERE.
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