Ingredients
- 3 lbs. shredded chicken breasts or one rotisserie chicken
- 12 oz. salsa
- 8 oz. shredded jack cheese
- 1 cup sour cream
- 2 10.5 oz. cans cream of chicken soup
- 20 Flour tortillas
- 4 tsp chili powder
- 1 tsp cumin
Instructions
- In a large mixing bowl, combine soup, salsa, sour cream and spices.
- In another bowl, mix 2 cups of the mixture with the chicken and 1 cup of cheese.
- Equally fill and roll each tortilla with the chicken mixture.
- Place rolled tortillas in a 13x9 baking dish (x2).
- Top with remaining soup mixture, and then the remaining cheese (x2).
- Cover and freeze*, or bake at 350 for 30-40 minutes or until cheese is nice and bubbly.