Average Rating: 4.564102TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
YIELD: 10 servings.Ingredients
- 3 cups shredded cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese
- 2 cups chopped cooked chicken
- 2 cups sour cream
- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
- 1 can (4 ounces) chopped green chilies
- 2 tablespoons finely chopped onion
- 1/4 teaspoon pepper
- 1/8 teaspoon salt
- 10 flour tortillas (8 inches), warmed
- Pico de gallo, optional
Instructions
- 1. In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish.
- 2. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.
Nutrition Facts
1 each: 663 calories, 39g fat (23g saturated fat), 144mg cholesterol, 1160mg sodium, 39g carbohydrate (3g sugars, 1g fiber), 35g protein.