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Baked Chicken & Broccoli Tortillaspoultry, tex-mex 10 oz can cream of mushroom soup 1/4 cup milk 2 tablespoon dijon mustard 1 teaspoon dried tarragon leaves 2 1/2 cup chicken, cooked, diced 2 1/2 cup broccoli flowerettes, cooked 2 green onions, sliced 8 tortillas 1 tablespoon vegetable oil 1 cup swiss cheese, shredded Combine soup, milk, mustard and tarragon. Stir in chicken, broccoli and green onion. Spoon about 1/2 cup mixture into centre of each tortilla. Fold in sides and roll up. Place, seam side down, in greased 12x8x1 3/4-inch (30x20x4.5cm) baking dish. Bake at 350F(180C) for 15 minutes. Sprinkle with cheese. Bake 10 minutes longer.
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