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I grew up eating this and my kids love it as much as I did. So creamy and so good! This dish comes together easily.
Preheat oven to 350 F.
In a large family-sized skillet over medium heat, sauté onion in butter until tender. Add all of the remaining ingredients except tortillas, reserving 1 cup of the cheese for topping.
Heat on medium low until cheese is melted. While it’s heating, cut all of the tortillas into 4 pieces, this can be done quickly by cutting 5 at a time, using a pizza cutter. Remove soup mixture from heat once the cheese is melted and everything is heated through.
Spread a small layer of chicken cream mixture in the bottom of your 9×13 baking dish, followed by a layer of slightly overlapping tortilla triangles, about 10 of them. Repeat layers for a total of 4 tortilla layers, ending with the chicken cream mixture.
Add the reserved 1 cup of cheese to the top and bake at 350 F for 15–20 minutes.
Serve with chips and fresh salsa. Yum!
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!