Rating: 4.5 stars
191 Ratings
  • 5 star values: 128
  • 4 star values: 48
  • 3 star values: 12
  • 2 star values: 1
  • 1 star values: 2

Simple and tasty, a nice change for weeknight dinners!

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 350 degrees F (175 degrees C).

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  • Heat a large skillet over medium-high heat. Place chicken breast into skillet and cook and stir until no longer pink in the center, about 10 minutes. Divide chicken, 1 1/2 cups Cheddar cheese, and onions evenly among the tortillas then roll up each tortilla and place seam side down in a 9x13 inch baking pan.

  • Heat the cream of chicken soup and green chiles in a saucepan over medium heat. Stir in sour cream. Continue stirring until heated though, about 10 min. Pour sauce over tortillas and sprinkle remaining Cheddar cheese on top. Bake in the preheated oven until sauce is bubbling and the Cheddar cheese is melted, about 25 minutes.

Nutrition Facts

783 calories; protein 33g; carbohydrates 80.2g; fat 36.2g; cholesterol 86.4mg; sodium 1678mg. Full Nutrition
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