Ingredients:
- 8 chicken breasts, cooked and shredded (or 2 rotisserie chickens)
- 1 c. chopped green chilies, drained
- 2 cans of 98% fat free cream of chicken soup
- 1 pt. plain Greek yogurt
- ¼ c. chopped green onion
- 2-3 c. shredded jack cheese
- 2-3 c. shredded cheddar cheese
- 12 whole wheat tortillas
- 1 can sliced olives, drained
Instructions:
- Mix soup and Greek yogurt – reserve 2 cups of mixture. Mix in chilies, chicken, olives, onion and jack cheese to the rest of the soup mixture. Fill tortillas with mixture, roll up, put in 9x13 baking dish (spray pan with pam). After you have done this for all 12 tortillas, take the reserved soup mixture and mix it with about a ¼ - ½ cup of milk. Pour mixture over tortillas. Sprinkle with cheddar cheese. These taste best if you prepare them the night before, leave in the fridge overnight, and cook the next day. Bake at 325 degrees for 30-40 minutes, browning in the broiler for the last 3-5 minutes.
Recipe donated by Ellen Gillie