Cobble Creek Kitchen

1 cup sour cream

1 cup cream of chicken soup

2 cups chicken, cooked, shredded

1/3 cup green chilies, diced

¼ teaspoon cumin

8 corn tortillas

2 green onions, diced

1 cup cheddar cheese, grated

oil
   

In small bowl, combine sour cream and chicken soup, divide in half and set half aside for topping.  Combine remaining half with chicken, green chilies and cumin; blend well.  Heat oil, Soften tortillas in hot oil, drain lightly on paper towels, then spoon chicken mixture into each tortilla and roll to close.  Place rolled tortillas, folded side down into a greased baking dish.  Top with remaining sour dream, green onions and grated cheese.  Microwave on MEDIUM 5 -8 minutes or until heated through, or bake at 350˚ for 25 minutes.

Categories: Chicken