Yield: 4 servings
|2 cups||Chicken; cooked & cubed|
|2 cups||Monterey Jack cheese;|
|1 can||Cheese sauce; or alfredo|
|. sauce; 10oz|
|1 pack||Green Giant Frozen Broccoli|
|. Cuts; thawed &|
|. cut into small pieces|
|8||Flour tortillas; 8-inch|
Preheat the oven to 350øF. Spray a 13x9-inch (3-quart) baking dish with nonstick cooking spray.
In a large bowl, combine the chicken, 1 cup of the cheese, cheese sauce and the broccoli; mix well.
Spoon generous ½ cup chicken mixture portions onto each tortilla; roll up, enclosing the filling. Place in the spray-coated baking dish. Cover with foil. **
Bake at 350øF for about 25 to 30 minutes or until thoroughly heated.
Remove the foil; sprinkle with the remaining cheese. Bake an additional 2 to 5 minutes to melt the cheese. Sprinkle with paprika.
** NOTE: At this point, the recipe can be refrigerated up to 24 hours. Bake at 350øF for about 45 to 55 minutes or until thoroughly heated. Then continue as directed above.
Nutritional Information: per serving: 830 calories, 49g protein, 49g fat, 47g carbohydrates, 5g dietary fiber, 165mg cholesterol, 1190mg sodium
** Pillsbury Classic Cookbooks - Country Casseroles & One-Dish Meals ** ** October 1995 - #176 ** Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-04-95