Ingredients Jump to Instructions ↓

  1. 2-/2 cups chopped cooked roast or rotisserie chicken

  2. 1 can cream of chicken soup, undiluted

  3. 1 cup Daisy Sour Cream, divided

  4. 1 (4 ounce) jar sliced mushrooms, with juices

  5. 1 (4 ounce) can diced green chilies, drained

  6. 1-1/2 cups shredded Mexican style cheese

  7. 1/4 cup chopped cilantro or parsley

  8. 12 (6-inch) flour tortillas

  9. 1-1/2 cups mild or hot salsa

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Combine chicken, soup with half of sour cream, all of the mushrooms with juices, green chilies, and cheese. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam-sides down, in pan. Top with salsa and remaining cheese. Cover with foil. Bake 15 minutes; remove foil. Continue baking 10 minutes or until cheese is melted. Top with cilantro or parsley and sour cream.


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