In keeping with the Family Recipe Friday theme, as I explained last week, I will be exploring the recipes that I love and use all the time. I hope to incorporate these into a cookbook that I will hand down to my granddaughters one day!
3- medium chicken breasts – baked and shredded
12 – corn tortillas [8-10 inch]
1- Large [family size] can of condensed cream of chicken soup
2 – cups finely shredded cheddar and queso cheese mixed - divided
Small tub sour cream
Chopped green onions
Preheat oven to 350-degrees.
Spray an 11 x 13 baking pan with a non-stick cooking spray.
In a medium mixing bowl, mix the shredded chicken, about ½ cup of the condensed soup, and one cup of the cheese together. This will make a somewhat stiff mixture, but will hold nicely together.
Divide the mixture evenly in all tortillas and roll them up.
Place them beside one another in the prepared baking pan, seam side down.
Spoon the remaining soup over the tortillas.
Top with the remainder of the cheese.
Cover with foil and bake approximately 30-minutes. Or until heated thoroughly and cheese is melted.
Remove from oven and allow to set for 10-minutes.
Serve with a dollop of sour cream and a spoonful of chopped onions.