Developed with our Williams Chicken Chili Seasoning and a little bit Mexico’s flavors, this dish will have you fiesta then siesta. After licking the plate of course.
1 can cream of chicken soup (10.75 oz)
1 carton sour cream (8 oz)
2 cups Shredded Monterey Jack cheese, divided
1 1/2 cups Shredded Cheddar cheese, divided
1 pkg. Williams Chicken Chili Seasoning Mix
3 cups chopped cooked chicken
6 to 8 8-inch diameter flour tortillas
Combine cream of chicken soup, sour cream, 1 1/2 cups Monterey Jack cheese, 1 cup Cheddar cheese and Williams Chicken Chili Seasoning in a saucepan. Cook, stirring, over low heat, until cheese is melted. Stir cooked chicken into soup mixture.
Spray a 9 x 13-inch baking dish with nonstick spray coating. Place ½ cup sauce in bottom of prepared pan and spread to coat pan evenly. Set aside about half of soup and chicken mixture for topping.
Spoon some of the remaining soup and chicken mixture into center of each tortilla, fold over tortilla and place in baking dish, seam side down.
Pour remaining soup and chicken mixture over filled tortillas.
Top with remaining 1/2 cup Monterey Jack cheese and remaining 1/2 cup Cheddar cheese.
Cover and bake at 375° F 35 to 45 minutes.
Uncover and bake 5 to 7 minutes. Let stand 5 minutes.
Garnish with sliced olives, chopped green onions, diced tomatoes, sour cream and guacamole, as desired.
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