Instructions:
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. In a large bowl, combine the sour cream, salsa, cream of chicken soup, diced green chilies, chili powder, cumin, salt, and pepper. Mix well until all the ingredients are incorporated.
3. Add the shredded chicken to the sour cream mixture and stir until the chicken is evenly coated.
4. Take a tortilla and spoon a generous amount of the chicken mixture onto the center of the tortilla. Roll it up and place it seam side down in the prepared baking dish. Repeat with the remaining tortillas and chicken mixture until the dish is filled.
5. Pour any remaining sauce over the rolled tortillas, making sure they are well coated. Sprinkle the shredded cheese evenly over the top.
Brownie Bread
vegan Blueberry Lemon Bread
This is the only cheesecake I’ll eat during Christmas! The best!
Unleash the Potential of the Avocado Seed
Creamy Homemade Butterscotch Pie
Poor Gourmand Stew: A Generous and Rustic Touch 🥔✨
Breaking: Jon Voight and Angelina Jolie Launch Traditional Values-Focused Production Studio, “Time For A Change”
Crockpot Chicken Pot Pie Soup
Simple Steps to Erase White Spots from Wood