Ingredients Jump to Instructions ↓

  1. 4 boneless chicken breasts

  2. 1 16 oz container sour cream

  3. 1 can cream of mushroom soup

  4. 1 4 1/2 oz can of chopped chilies

  5. 12 oz pkg of shredded sharp cheese

  6. 1 10 count pkg of flour tortillas

Instructions Jump to Ingredients ↑

  1. Boil chicken breasts in salted water until tender and chop into bite-sized pieces. Combine sour cream, mushroom soup and chilies in saucepan. Cook over low heat until heated through. Fill each tortilla with chopped chicken, cover with sour cream sauce and roll up. Place rolled tortillas in an 8.5 by 11 baking dish side by side. Cover with remaining sauce and sprinkle cheese on top. Bake at 325 degrees F for 30 minutes.


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