1-2 pounds chicken breast cubed
Cook the chicken in butter and garlic, set it aside (I add a little vegitable oil too, just so the butter doesn't burn).
mix together:
1 can cream of chicken soup
1 8-ounce package of cream cheese, softened (I usually stick mine in the over for a few mintues while it pre-heats becaue I never remember to do it far enough in advance)
1/2 cup of sour cream
1-2 cups of shredded cheese
Set aside half of the mixture, then add the chicken plus 1 cup of cheese to the rest. Grease a 9 x 13 pan (or just put a little of the mixture on the bottom of the pan). Fill flour tortillas with the mixture and roll them. Place the tortilla in the pan. Add 1 cup of salsa to the leftover mixture and pour it over the tortillas. Cover with shredded cheese. Bake for 20-30 minutes at 350 degrees.
These make really yummy leftovers. My husband says they taste even better the next day.
1 comment:
I have to say, these are SO good. I add salsa to the whole mix though...not just the half you spread on top.
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