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.
Ingredients For baked chicken and broccoli tortillas
cream of mushroom soup
2 1/2 c
chicken breasts, cooked and cubed
2 1/2 c
green onions, chopped
How To Make baked chicken and broccoli tortillas
Combine soup, milk, mustard and tarragon.
Stir in chicken, broccoli and green onions.
Spoon about 1/2 cup mixture into center of each tortilla.
Fold in sides and roll up.
Place, seam side down, in greased 12x8x1 3/4-inch baking dish.
Bake at 350 for 15 minutes.
Sprinkle with cheese. Bake 10 minutes longer.
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