1 can Cream of Chicken, or Cream of Mushroom soup
1 cup milk, may use water, but milk makes it more
creamy
2 cups cubed chicken or pork, cooked, I like to
pressure cook so it falls apart
10 tortillas
1 cup cheddar and mozzarella cheese, 1/2 cup
reserved for top
Salt and Pepper
Onion or garlic salt
Mix the soup and milk
together in a saucepan. Doing this saves time in the oven! Cook
until the soup is creamy with no lumps. Reserve 1/2 cup of mixture to add
to the top of tortillas when done. Add chicken and season with salt and pepper
and onion or garlic salt if desired. Remove from heat, and take one
tortilla and spoon chicken mixture onto it lengthwise. Add cheese, and
roll up. Place in greased pan 11X 17 pan or with a little of the soup
mixture on the bottom. Continue with all the tortillas. Cover
tortillas with remaining the cream soup mixture and top with cheese. Bake @ 350°
for 20-25 minutes, or when cheese is bubbling.
Serve with steamed rice, broccoli or other veggie.
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