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Quick and
delicious...
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1
small |
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onion, chopped |
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10¾
oz. |
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can
condensed cream of chicken soup
(undiluted) |
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10
oz |
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can
diced tomatoes and green chilies,
undrained |
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8
oz |
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sour
cream |
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1½
cups |
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shredded cheddar cheese, divided |
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1½
cups |
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shredded mozzarella cheese, divided |
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Six
8" |
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flour tortillas |
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2
cups |
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cooked cubed chicken breast |
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1 |
Preheat oven
to 350 degrees F. Spray 13x9" pan with nonstick
cooking spray. |
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2 |
In a medium
skillet coated with nonstick cooking spray,
sauté onion until tender. Remove from heat. |
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3 |
Add to
skillet- soup, tomatoes, sour cream, 1 cup
cheddar, and 1 cup mozzarella; mix well. |
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4 |
Place 3 T.
of mixture on each tortilla; top with1/3 cup
chicken. Roll up tightly. |
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5 |
Place seam
side down in prepared dish. Top with remaining
soup mixture; sprinkle with remaining cheeses. |
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6 |
Bake,
uncovered, for 20-25 minutes- or until heated
through. |
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Servings: 6 |
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