This recipe is from one of those Campbell's soup cookbooks.
1 can condensed Cream of Chicken soup
1 1/2 cups chopped cooked chicken
1 cup shredded Cheddar cheese
1 fresh or canned jalapeno pepper, seeded and finely chopped (optional)
8 flour tortillas
Salsa
Sour cream
Tomato slices, pepper slices, cilantro sprigs
In small bowl, combine soup, chicken, 1/2 cup cheese, and chopped pepper
Top half of each tortilla with 1/4 cup soup mixture, spreading evenly to within 1/2 inch of edge. Moisten edges of tortillas with water; fold over, pressing edges to seal. On two large baking sheets, arrange filled tortillas.
Bake at 400 degrees for 8 minutes or until hot. Sprinkle with remaining 1/2 cup cheese. Serve with salsa and sour cream. Garnish with tomato, pepper slices, and cilantro, if desired.
It says it makes 8, but I usually eyeball it and come out with 6. When you seal the edges, they usually don't stay sealed, but they will stay folded over.
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