Baked Chicken And Broccoli Tortillas
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Vegetables | Tex-Mex | Poultry, Tex-mex | 4 | Servings |
INGREDIENTS
| 10 | oz | Can cream of mushroom soup |
| 1/4 | c | Milk |
| 2 | T | Dijon mustard |
| 1 | t | Dried tarragon leaves |
| 2 1/2 | c | Chicken, cooked diced |
| 2 1/2 | c | Broccoli flowerettes, cooked |
| 2 | Green onions, sliced | |
| 8 | Tortillas | |
| 1 | T | Vegetable oil |
| 1 | c | Swiss cheese, shredded |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 458
Calories From Fat: 197
Total Fat: 22.4g
Cholesterol: 31.6mg
Sodium: 1565.7mg
Potassium: 506.7mg
Carbohydrates: 44.3g
Fiber: 2.4g
Sugar: 4.9g
Protein: 20.4g