Select a size: | | | |
| Prep Time Cook Time |
Servings 4 | Difficulty Easy |
Ingredients
- 3 whole Cooked And Shredded Chicken Breast Halves
- ¼ cups Sour Cream
- ½ cans (10.5 Oz. Can) Cream Of Chicken Soup
- ¼ cups Salsa
- 1-½ cup Shredded Colby And Monterey Jack Cheese
- 8 whole Flour Tortillas
Preparation Instructions
Combine chicken, sour cream, soup and salsa in a bowl. Divide chicken mixture and cheese evenly among 4 tortillas. Cover with remaining tortillas. Heat one tortilla stack in a large skillet sprayed with cooking spray over medium heat for 2-3 minutes. Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with the remaining tortilla stacks. Cut each one into 4 wedges and serve with additional salsa and sour cream.
