Ingredients
6
6 servings
- •3 (10.75 ounce) cans condensed cream of chicken soup
- •1 pint sour cream
- •1 cup green chile peppers, diced
- •12 (6 inch) corn tortillas
- •1 roasted chicken, shredded
- •8 ounces shredded Colby longhorn cheese
- •8 ounces shredded Muenster cheese
- •2 bunches green onions, chopped
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl combine the soup, sour cream and green chiles. Mix together and pour a small amount of this mixture into the bottom of a 9x13 inch baking dish. Lay out tortillas. Put a scoop of the mixture and a few spoonfuls of shredded chicken inside each tortilla and roll them all up.
- Place tortillas in baking dish and pour the remaining sour cream mixture over all. Top with shredded cheeses and chopped green onion. Bake in the preheated oven for 1 hour.
Nutritional Facts
Per 6 servings
- Calories: 975
- Carbohydrate: 47g
- Fat: 64g
- Fiber: 6g
- Protein: 56g
- Sugar: 5g
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