Ingredients:
– 2 cups cooked and shredded chicken breast
– 1 cup sour cream
– 1 cup salsa (red or green, whichever you prefer)
– 1 can (10.75 oz) condensed cream of chicken soup
– 1 can (4 oz) diced green chilies
– 1 teaspoon chili powder
– 1/2 teaspoon ground cumin
– Salt and pepper to taste
– 8-10 small flour tortillas
– 2 cups shredded Monterey Jack or cheddar cheese
– Optional toppings: diced tomatoes, sliced green onions, chopped cilantro
My daughter-in-law made this for brunch and I requested the recipe immediately. No leftovers!
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