baked chicken and broccoli tortillas

Name: Baked Chicken and Broccoli Tortillas
Cuisine: Mexican
Ingredients: 10 ounce(s) cream of mushroom soup; 1/4 cup(s) milk; 2 tablespoon(s) dijon mustard; 1 teaspoon(s) dried tarragon; 2 1/2 cup(s) chicken breasts, cooked and cubed; 2 1/2 cup(s) broccoli, cooked; 2 - green onions, chopped; 8 - tortillas; 1 tablespoon(s) vegetable oil; 1 cup(s) cheese, grated

(1 RATING)

79 Pinches 1 Photo

Polly Anna

Milwaukee,WI

Updated on Dec 13, 2009

I used whole wheat tortillas for the dish shown, and I would have liked a little more cheese. Swiss is good, but this time I used a Mexican cheese blend.

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Ingredients

10 ounces cream of mushroom soup
1/4 cup milk
2 tablespoons dijon mustard
1 teaspoon dried tarragon
2 1/2 cups chicken breasts, cooked and cubed
2 1/2 cups broccoli, cooked
2 - green onions, chopped
8 - tortillas
1 tablespoon vegetable oil
1 cup cheese, grated

How To Make baked chicken and broccoli tortillas

Step 1

Combine soup, milk, mustard and tarragon.

Step 2

Stir in chicken, broccoli and green onions.
Step 3

Spoon about 1/2 cup mixture into center of each tortilla.
Step 4

Fold in sides and roll up.
Step 5

Place, seam side down, in greased 12x8x1 3/4-inch baking dish.
Step 6

Bake at 350 for 15 minutes.
Step 7

Sprinkle with cheese. Bake 10 minutes longer.
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