Featured Pinch Tips Video
- 1 can(s)
- condensed cream of chicken soup (can use less-sodium)
- 12 oz
- mild green chile sauce
- 3/4 c
- chopped cilantro
- 1/2 tsp
- 2 c
- shredded cooked chicken (turkey, beef, or pork work, too!)
- 1 1/2 c
- shredded mexican style cheese blend
- 1 1/4 c
- thawed frozen corn
- 4 oz
- chopped green chiles (small can)
- corn tortillas, warmed
- 2 c
- shredded lettuce
- 1 c
- diced tomatoes
- 1 medium
- hass avocado, diced
- 1/2 c
- red onion, diced
- sour cream to serve
1Heat oven to 350ºF. Coat 13x9 baking dish with nonstick spray.
2SAUCE: Mix together soup, 1/2 soup-can of water in bowl till smooth. Stir in salsa, 1/4 cup cilantro and cumin.
3In another bowl, combine chicken, 3/4 cup each cheese blend and sauce from Step 2, corn chiles and remaining cilantro.
4Working with 1 tortilla at a time, spoon a scant 1/3 cup chicken mixture down center. Roll up, seam side down in baking dish.
5Pour remaining sauce over top, sprinkle with remaining cheese. Cover dish with non-stick foil.
6Bake 30 minutes; uncover and bake 20 minutes longer until the sauce bubbles and cheese melts.
7Serve with lettuce, tomato, avocado, onion and sour cream.