Ingredients
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Ingredients
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20 corn tortillas (approx amt)
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2 can cream of chicken soup
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2 cup sour cream
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2 large chicken breasts
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1 tsp each ground cumin, chili powder, garlic powder
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1 pinch cayenne pepper
Cooking Instructions
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1
Cut up chicken breasts into bite sized pieces, sprinkle with spices, cook until no longer pink inside. Set aside
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2
Warm tortillas up in skillet to make more pliable, easier to roll
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3
Mix sour cream an chicken soup, do not dilute!
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4
Take a tablespoon of mixture, place on tortilla,
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5
Add 2 Tablespoon chopped chicken
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6
Roll up, place in caserole pan.
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7
Repeat until one layer is complete
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8
Cover with some of the soup mixture
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9
Make second layer or use separate pan and cover with remaning sauce.
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10
Top with cheese if desired
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11
Bake at 350° F for 35 to 50 minutes or until golden and melty on top.
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12
Serve and enjoy
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