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Ingredients25 m servings 483 cals
Original recipe yields 4 servings
- Heat the oven to 425 degrees F. Stir the soup, chili powder, cheese and chicken in a medium bowl.
- Place the tortillas onto 2 baking sheets. Spread about 1/4 cup soup mixture on half of each tortilla to within 1/2 inch of the edge. Brush the edges of the tortillas with water. Fold the tortillas over the filling and press the edges to seal.
- Bake for 10 minutes or until the filling is hot.
Per Serving: 483 calories; 14.4 g fat; 63.5 g carbohydrates; 23.5 g protein; 46 mg cholesterol; 1183 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was not very good, in my opinion. Would have been tons better with fresh chicken. The canned just reminds me of the taste of tuna fish.