baked chicken & broccoli tortillas

Categories
Poultry
Tex-mex
Yield
4 Servings
MeasureIngredient
10 ounces Can cream of mushroom soup
¼ cup Milk
2 tablespoons Dijon mustard
1 teaspoon Dried tarragon leaves
2½ cup Chicken, cooked, diced
2½ cup Broccoli flowerettes, cooked
Green onions, sliced
Tortillas
1 tablespoon Vegetable oil
1 cup Swiss cheese, shredded

Combine soup, milk, mustard and tarragon. Stir in chicken, broccoli and green onion. Spoon about ½ cup mixture into centre of each tortilla. Fold in sides and roll up. Place, seam side down, in greased 12x8x1¾-inch (30x20x4.5cm) baking dish. Bake at 350F(180C) for 15 minutes. Sprinkle with cheese. Bake 10 minutes longer.

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