Baked Chicken and Broccoli Tortillas

Polly Anna


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.


★★★★★ 1 vote



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10 oz
cream of mushroom soup
1/4 c
2 Tbsp
dijon mustard
1 tsp
dried tarragon
2 1/2 c
chicken breasts, cooked and cubed
2 1/2 c
broccoli, cooked
green onions, chopped
1 Tbsp
vegetable oil
1 c
cheese, grated

How to Make Baked Chicken and Broccoli Tortillas


  • 1Combine soup, milk, mustard and tarragon.
  • 2Stir in chicken, broccoli and green onions.
  • 3Spoon about 1/2 cup mixture into center of each tortilla.
  • 4Fold in sides and roll up.
  • 5Place, seam side down, in greased 12x8x1 3/4-inch baking dish.
  • 6Bake at 350 for 15 minutes.
  • 7Sprinkle with cheese. Bake 10 minutes longer.

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About Baked Chicken and Broccoli Tortillas

Course/Dish: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy

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