Ingredients
2/3 cup condensed cream of chicken soup, undiluted2/3 cup sour cream2 cups shredded cooked chicken breast1/2 cup shredded Monterey Jack cheese, divided4 flour tortillas (6 inches), warmed
Preparation
In a small bowl, combine soup and sour cream. Spread half over the bottom of an 8-in. square baking dish coated with cooking spray.
Place 1/2 cup chicken and 1 tablespoon cheese down the center of each tortilla; roll up and place in the baking dish. Top with remaining soup mixture; sprinkle with remaining cheese.
Bake, uncovered, at 350° for 18-22 minutes or until heated through.
