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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I attend estate sales almost every weekend and have for the past 25 years. My collection of recipes well exceeds 9,000,000. This is one I obtained from an estate sale over ten years ago. My family loves Mexican food so I make it at least once a week. Read more . This recipe is tried and true and one of our favorites. Hope you enjoy it as much as we do. It's yummilicious. Ingredients:
1 whole chicken cooked skinned and deboned then cut into bite size pieces |
1 can cream of celery soup |
1 cup sour cream |
3 ounces cream cheese softened |
1/3 cup green chilies chopped |
1/3 cup chopped jalapenos |
1/4 teaspoon nutmeg |
8 flour tortillas |
10 ounce can green chile sauce |
1 cup pepper jack cheese shredded |
1/2 teaspoon chili powder |
Directions:
1. Mix together soup, sour cream, cream cheese, nutmeg, chili powder, green chilies and jalapenos.
2. Add chicken and toss.
3. Spread filling on tortillas and roll up then place in lightly greased baking dish.
4. Cover with sauce and top with cheese.
5. Cover with foil.
6. Bake at 350 for 45 minutes.
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