Description
Delicious and easy creamy chicken tortilla roll-ups made with shredded chicken, mushroom soup, and a hint of taco sauce, perfect for family dinners.
Ingredients
- Cooking spray (such as Pam®)
- 6 whole wheat tortillas
- 1 (10.75 ounce) can cream of mushroom soup
- ½ (16 ounce) jar green taco sauce
- 1 (4 ounce) can chopped green chilies
- 2 green onions, chopped
- 3 roasted skinless chicken breasts, shredded
- 1 cup shredded Cheddar cheese
Instructions
- Prepare a 13×9-inch baking dish with cooking spray.
- Wrap tortillas in paper towels moistened with water; cook in the microwave until soft, about 20 seconds.
- Stir mushroom soup, taco sauce, green chiles, and green onions together in a bowl. Fold chicken into the soup mixture.
- Spread chicken mixture into each tortilla, sprinkle a small amount of cheese over the filling, and roll the tortilla around the filling. Place with the seam side down in the baking dish.
- Bake at 350°F for 25-30 minutes, or until the cheese is bubbly and golden. Allow to rest for a few minutes before serving.
Notes
For extra crunch, combine crushed tortilla chips with the Cheddar cheese for topping.
