Creamy Chicken Tortillas
Directions
- 1In a bowl, combine shredded rotisserie chicken, cream cheese, sour cream, canned corn, canned black beans, 505 Southwestern green chiles, and taco seasoning. Mix well.
- 2Fill flour tortillas with the chicken mixture and roll them up tightly.
- 3Place the filled tortillas in a baking dish.
- 4In a separate bowl, mix together Progresso Chicken Cheese Enchilada soup, Campbell's Cream of Chicken soup, and Old El Paso Red Enchilada Sauce.
- 5Pour the sauce over the tortillas in the baking dish.
- 6Bake at 350°F until bubbly and heated through (approximately 30 minutes).
- 7Top with shredded cheese during the last few minutes of baking.
Ingredients
- 16 oz shredded rotisserie chicken
- 1 block cream cheese
- 1 container sour cream
- 1 can canned corn
- 1 can canned black beans
- 1 16 oz jar 505 Southwestern flame roasted hatch valley green chile
- 1 taco seasoning
- 8 flour tortillas
- 1 can Progresso Chicken Cheese Enchilada Flavor soup
- 1 can Campbell's Cream of Chicken with Herbs soup
- 1 can Old El Paso Red Enchilada Sauce
- 1 shredded cheese
Equipment
bowlspoontortillasbaking dishoven