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“These were born one evening when I was actually following a recipe (doesn't happen often!). I didn't have the ingredients and improvised - now I make them this way all the time!”
READY IN:
50mins
SERVES:
6
YIELD:
1 pan
UNITS:
US

Ingredients Nutrition

  • 2 chicken breasts (I use store bought rotisserie)
  • 1 onion, diced fine
  • 1 teaspoon minced garlic
  • 1 (10 ounce) can cream of chicken soup
  • 1 (8 ounce) carton sour cream
  • 1 (10 ounce) can rotel, drained
  • 1 cup shredded Mexican blend cheese
  • 1 (8 ounce) cartongordo's mild cheese sauce
  • 1 (8 ounce) package flour tortillas

Directions

  1. Shred cooked chicken and set aside.
  2. Sauté onions and garlic.
  3. Add soup, sour cream and Rotel; stir well.
  4. Add cheese; stir well.
  5. Let the entire mixture simmer for a few minutes - until cheese has melted.
  6. Add shredded chicken; stir.
  7. Place about 2 TBSP filling (or what you like) in the center of each tortilla and roll.
  8. Place seam down in pan.
  9. In microwave - melt cheese sauce and spoon evenly over the pan of rolled tortillas. ( You may not use all of it).
  10. Note: if you can't find the cheese sauce - save 1/4 cup of filling and add just enough milk to make it slightly soupy. Spoon it over the tortillas instead.
  11. Bake at 350°F for 30 minutes.
  12. Add extra cheese if you want when they come out of the oven.

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