1. Preheat oven to 400 degrees F. 2. Divide the shredded chicken, onions and 1 cup of the cheese equally into each tortilla. (This doesn't have to be exact or perfect here!). 3. Roll them each tightly and place seam-side down into a greased (cooking spray) 9x13 baking dish. 4. Prepare the sauce by combining soup, sour cream and green chilis (for a hotter recipe also add 1/4 cup finely chopped jalapenos). 5. The sauce should be of a thick gravy-like consistency. You may need to add a little water to thin it out (I usually add about 1/2 a can of water to reconstitute the soup). 6. Pour sauce over the rolled tortillas. 7. Bake for about 20 minutes. 8. Remove from oven and top with remaining cheese. 9. Return to oven until the cheese melts. 10. Ole! ---------------------------------------------------------------------------
Nutrition
Ingredients
