Baked Chicken and Broccoli Tortillas

Name: Baked Chicken and Broccoli Tortillas
Yield: 0
Cuisine: Mexican
Ingredients: 10 oz cream of mushroom soup; 1/4 c milk; 2 Tbsp dijon mustard; 1 tsp dried tarragon; 2 1/2 c chicken breasts, cooked and cubed; 2 1/2 c broccoli, cooked; 2 green onions, chopped; 8 tortillas; 1 Tbsp vegetable oil; 1 c cheese, grated

By Polly Anna
@Polly

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.

Rating:

★★★★★ 1 vote5

Comments:

4 Comments

Ingredients

10 oz

cream of mushroom soup
1/4 c

milk
2 Tbsp

dijon mustard
1 tsp

dried tarragon
2 1/2 c

chicken breasts, cooked and cubed
2 1/2 c

broccoli, cooked
2

green onions, chopped
8

tortillas
1 Tbsp

vegetable oil
1 c

cheese, grated
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How to Make Baked Chicken and Broccoli Tortillas

Step-by-Step

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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About Baked Chicken and Broccoli Tortillas

Course/Dish: Chicken

Regional Style: Mexican

Other Tag: Quick & Easy

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