3-4 cups cooked chicken cubed
1 package 8oz cream cheese softened
1 can 4oz diced green chilies, with liquid
1/2 teaspoon garlic powder
8 medium gordita style flour tortillas
1/4 cup melted butter
1 can 10.5 oz cream of chicken soup
1/2 cup milk
- preheat over to 350. Mix chicken cream cheese chilies and garlic powder. Place 1/2 cup mixture into each tortilla and fold up to form a bundle. Place seam side down in a 9x13 inch pan. Brush each bundle with melted butter. Bake for 30 min or until golden brown. Mix the soup and milk in a saucepan over medium heat until well combined and starting to bubble. Spoon a 1/3 cup of soup mixture over each bundle. Serve with spanish rice and salsa.
Looks good! We do something similar, except we put the chicken mixture in crescent roll dough and form it into a ball, bread it, then cook it and serve with mashed potatoes and gravy. It's one of Greg's favorites!
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