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 |
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 |
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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