Total Time
40mins
Prep 30 mins
Cook 10 mins

These are a family favorite - super easy to make and the green chilis give them a nice kick. You can eat these cold the next day, or even chill and slice into pinwheels as a great appetizer!

Ingredients Nutrition

Directions

  1. Cut up and cook chicken in a large nonstick pan until cooked through.
  2. Add Soup and green chilis.
  3. In each tortilla - put 1/2 - 1/3 cup of chicken mixture, sprinkle with both cheeses and roll up.
  4. Line up on a foil covered cookie sheet.
  5. Bake in a 350 degree oven until edges of tortillas are barely browned and crispy.
  6. We serve with sour cream, great cold the next day too!

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