My Mexican family raves over this recipe that I brought from my time in Salt Lake City
1 dozen flour tortillas (soft taco size)
3 cans cream of chicken soup
1 can enchilada sauce
grated cheddar cheese
4 cooked chicken breasts cut in to small pieces
chopped onion (optional)
Mix chicken and soup. separate. Use half of mix to Spoon across middle of tortillas, sprinkle with cheese. Roll-up and secure with a tooth pick. Mix other half of soup/chicken mix with enchilada sauce. Pour over rolled tortillas. sprinkle with more cheese and onions. Bake @400 for 20 minutes.
A new nose.
5 hours ago