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Baked Chicken and Broccoli Tortillas


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Poultry Texmex

Ingredients:

  • 10 oz Can cream of mushroom soup
  • 1/4 c Milk
  • 2 tb Dijon mustard
  • 1 ts Dried tarragon leaves
  • 2 1/2 c Chicken, cooked, diced
  • 2 1/2 c Broccoli flowerettes, cooked
  • 2 Green onions, sliced
  • 8 Tortillas
  • 1 tb Vegetable oil
  • 1 c Swiss cheese, shredded

Directions:

Combine soup, milk, mustard and tarragon. Stir in chicken, broccoli and green onion. Spoon about 1/2 cup mixture into centre of each tortilla. Fold in sides and roll up. Place, seam side down, in greased 12x8x1 3/4-inch (30x20x4.5cm) baking dish. Bake at 350F(180C) for 15 minutes. Sprinkle with cheese. Bake 10 minutes longer.