Serves: 4 Servings
Ingredients:
10 oz Can cream of mushroom soup
1/4 c Milk
2 tb Dijon mustard
1 ts Dried tarragon leaves
2 1/2 c Chicken, cooked, diced
2 1/2 c Broccoli flowerettes, cooked
2 Green onions, sliced
8 Tortillas
1 tb Vegetable oil
1 c Swiss cheese, shredded
Instructions:
Combine soup, milk, mustard and tarragon. Stir in
en, 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.
Baked Chicken and Broccoli Tortillas
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