Ingredients Jump to Instructions ↓

  1. 1 can(s) Cream of Chicken Soup

  2. 1/2 cup(s) Sour cream

  3. 1/4 cup(s) Salsa

  4. 1 tablespoon(s) vegetable oil

  5. 1 teaspoon(s) garlic, minced

  6. 1 cup(s) yellow onion, medium dice

  7. 1 teaspoon(s) jalapeno, minced , I use more if using jarred jalapeno

  8. 1 teaspoon(s) taco seasoning

  9. 1/4 teaspoon(s) ground oregano

  10. 1/4 teaspoon(s) ground cumin

  11. 2 cup(s) cooked chicken, chopped

  12. 1 can(s) diced green chiles ,

  13. 4 ounce

  14. 2 cup(s) Mexican Cheese blend

  15. 1 1/2 tablespoon(s) fresh clinatro, chopped , I use dried if I can't find fresh, but only use about 1/2 as much

  16. 8 6'' corn tortillas , I use flour, but wichever you prefer

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees

  2. In medium bowl, stir together soup, sour cream and salsa; set aside.

  3. Heat oil in a large saute pan over medium-high heat; add garlic, onion, jalapeno, taco seasoning, oregano and cumin. Saute until onion is tender, about 5 minutes.

  4. Stir in chicken, green chiles and half of the soup mixture. Stir occasionally until heated through, about 2 minutes. Remove from heat and let cool slightly.

  5. Stir in half the cheese and cilantro, mix well. Season with salt and pepper to taste.

  6. Spread remaining soup mixtures into bottom of a 9x13 baking dish.

  7. Warm tortillas and spoon approximately 1/3 cup of the chicken mixture down the center of each tortilla. Roll tortillas and place seam-side-down in the baking dish.

  8. Sprinkle with remaining cheese and bake 15-20 minutes, or until bubbly and lightly browned.

  9. Garnish with remaining cilantro.

  10. Serve with a selection of toppings. My family uses tomatoes, green onions, black olives, jalapenos, sour cream and salsa.

  11. Side note: This is the original recipe, however, I always make 1 1/2 times the soup mixture and put only about 1/3 of it in the chicken. And I ALWAYS make a double batch.


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