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PREPARATION:
Saute
onions in oil over medium heat
until softened. In mixing bowl,
combine onions, chicken, pepper
jack cheese, half of the Mexican
blend cheese, sour cream, chiles
and chicken soup. Salt &
Pepper to taste. Divide evenly
onto the tortillas and roll them
up, tucking in the ends and place
seam side down in greased baking
dish. Pour mushroom soup over the
top. Cover and bake for 20
minutes. Remove from oven and
sprinkle remaining cheese on top
and bake for 5 minutes more
uncovered.
HINTS: The cream of
mushroom soup is not shown in the
picture because I decided to add
that to the dish because I wanted
a creamier sauce. |
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(CLICK ANY
PICTURE TO ENLARGE) |
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