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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 36 |
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I use flour tortillas because that's what I prefer. Check out Crock Pot Chicken Taco Meat for an excellent crock pot recipe for taco chicken meat. Can used canned, drained chicken in a pinch. Ingredients:
12 corn tortillas, softened |
1/2 cup green onion, chopped |
2 (10 1/2 ounce) cans cream of chicken soup |
1/2 teaspoon salt |
2 cups chicken, cooked & shredded |
2 cups monterey jack cheese, shredded |
2 (4 ounce) cans green chilies, chopped |
1/2 pint sour cream |
Directions:
1. Mix chicken, onion an dcheese together & set aside.
2. In medium saucepan, combine remaining ingredients over low heat and stir until bubbly.
3. Roll chicken/cheese mixture in tortillas, place in well-greased (or sprayed) 9X13 pan, seam-side down.
4. Pour soup mixture over all.
5. Bake at 350F 25-30 minutes.
6. Serve with salsa and tortilla chips, if desired.
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