Keyword: cheesy, chicken, filling, most requested, turkey leftovers, zesty
Yield: 6people
Materials
1packageflour tortillas12 small
8-12ouncespepper jack cheeseshredded
4ouncescheddar cheeseshredded, divided
2chicken breastscooked and shredded or diced
1canchopped green chilis4 ounces
½cupdiced onions
1cancream of chicken soup10 3/4 ounce
8ouncessour cream or low fat plain yoghurt
½teaspooncumin
Instructions
Preheat oven to 350 degrees F
Mix soup, yoghurt/sour cream, green chilis, cumin and 4 tablespoons of cheddar cheese. Reserve 1 cup of mixture and set aside.
4 ounces cheddar cheese, 1 can chopped green chilis, 1 can cream of chicken soup, 8 ounces sour cream or low fat plain yoghurt, 1/2 teaspoon cumin
To remainder, add chicken and onion and stir well. Place 1 heaping tablespoon on each tortilla, add 1 tablespoon pepper jack cheese, and roll into cigar shape. Place seam side down in a greased 13 x 9 inch rectangular pan. Repeat for each tortilla.
8-12 ounces pepper jack cheese, 2 chicken breasts, 1/2 cup diced onions, 1 package flour tortillas
Cover with the cup of reserved sauce (thinned slightly with a little milk if desired very thick). Sprinkle with remaining cheese, using remainder of pepper jack first and cheddar last.
Bake in a 350 degree F oven for 30-45 minutes, until bubbly. Can be prepared ahead of time and refrigerated prior to baking, but will need extra time to bake.
Leftovers can be frozen and reheated later.
Notes
Serves 4-6, depending on what side dishes you serve. Warm tortillas roll easier and crack less. Either zap them in the microwave for 10 seconds (one at a time as you roll them) or use them at room temperature. This recipe was shared with me when we lived in the Netherlands, and had (at the time) little or no access to Mexican restaurants. It is similar to a recipe we enjoyed when living in New Mexico that had a light, chicken cumin flavored sauce.