8 oz sour cream
8 flour tortillas (I swear by Mission brand, Homestyle)
1 can rotel, drained
2 c. shredded cheddar (you guessed it, taco flavor!)
2 c. shredded white mexican cheese (Kraft makes this, I love it)
1 can cream of chicken soup
Preheat oven to 400. In large bowl, combine sour cream, rotel, soup, 1 cup of each shredded cheese, and chicken. Stir until well blended. Spread some mixture on the bottom of 9x13 baking dish. Using only about half the mixture, fill each tortilla, roll, and place in dish seam side down They should all fit nice and snug in the dish. Pour remaining mixture over the filled tortillas. Top with remaining shredded cheeses. Bake for 30 minutes until cheese is melted and bubbly. Serve.
No comments:
Post a Comment