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| I so thank Caroline for providing this delightful recipe; it's impeccably delicious... |
Prep: 20 min. |
Cook: 30 min.
INGREDIENTS
***Green Sauce:
·1 (10.75 oz. can) cream of mushroom soup
·1 (4 oz. can) green chilies, drained
·1 large onion, diced
·1 teaspoon garlic, crushed
·1-1/2 (14.5 oz. cans) chicken broth
·½ teaspoon salt
·1/3 cup all-purpose flour
Puree all sauce ingredients in blender. Pour into saucepan and bring to boil, reduce heat and simmer 15 minutes, stirring often.
***Filling:
·2 chicken breasts, cooked and cut into cubes
·1/2 cup white onion, chopped and sautéed
·1/2 cups nacho cheese chips, crushed in blender till roughly minced.
·2 cups cottage cheese
·2 cups cheddar cheese, shredded
·1 (4 oz. can) black olives, chopped
·2 tablespoons jarred jalapenos, diced
·1 - 2 (4 oz. cans) green chilies, drained
Saute onions; blend chips, and add all ingredients to a large bowl and mix well.
·12 (8") flour tortillas
Dip tortillas in sauce, add filling, and then roll (or fold into pillows) on wax paper; repeat with remaining tortillas, pour a bit of sauce in bottom of 9x13 baking dish that has been sprayed with oil; place all prepared tortillas in bottom of baking dish (seam side down) and cover top with sauce.
Bake at 300 just until hot, about 30 minutes.
Serve with sour cream, and your preference of toppings.
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