From Sister
Laiken F.
Included in the Mar 2017 RS Newsletter
1/2 cup onion, diced
2 cans cream of chicken soup
1 large can evaporated milk
1 green pepper, chopped
12 small flour tortillas
2-1/2 cups chicken, cooked & shredded
1-1/2 cups cheddar cheese, shredded
1/2 cup cheddar cheese, shredded
Sauté onion. Add soup & milk. Blend. Add green
pepper. Pour some sauce in the bottom of a 9 x 13
casserole dish. Roll tortillas with some chicken & 1-
1/2 cups cheese inside. Arrange in dish. Pour
remaining sauce over the rolled tortillas. Cover with tinfoil & bake @ 350 for 25 minutes. Uncover, & then
sprinkle with 1/2 cup of cheese, and melt.
This is a pretty fast meal if you already have the chicken in your freezer precooked and shredded!
Sauté onion. Add soup & milk. Blend. Add green
pepper. Pour some sauce in the bottom of a 9 x 13
casserole dish. Roll tortillas with some chicken & 1-
1/2 cups cheese inside. Arrange in dish. Pour
remaining sauce over the rolled tortillas. Cover with tinfoil & bake @ 350 for 25 minutes. Uncover, & then
sprinkle with 1/2 cup of cheese, and melt.
This is a pretty fast meal if you already have the chicken in your freezer precooked and shredded!
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