Instead I had to sit down with my cookbook (giant 3 inch thick binder of recipes). It didn't take too long before I found something that I hadn't made in years. I love it when you come across a recipe that sounds good and you have everything to make it. Yeah!
Dinner was a hit! Even the picky one ate it.
2 1/2 cups cubed cooked chicken
1 cup sour cream, divided
1 can (10 oz) enchilada sauce, divided
1 can (10 3/4 oz) condensed cream of mushroom soup, divided
1 1/2 cups shredded cheddar cheese
2-3 green onions, chopped
8 burrito sized flour tortilla shells
In a large bowl, combine the chicken, 1/2 cup sour cream, half of the enchilada sauce, half of the mushroom soup, 1 cup cheese and green onions.Place 1/3 cup filling on each tortilla shell. Roll up and place seam side down in a greased 9x13 baking dish.
Combine the remaining sour cream, enchilada sauce and mushroom soup. Pour over the rolled up tortillas. Sprinkle with the remaining cheese.
Bake, covered, at 350* for 30-35 minutes or until heated through and bubbly.
For more great recipes visit Hearth and Soul, Tempt My Tummy Tuesdays, Tasty Tuesdays, What's Cooking Wednesday and Tuesdays at the Table.