Ingredients
1.5 lbs boneless, skinless chicken or tenders
grated cheddar or Colby cheese
1 bunch green onions
1 can cream of chicken soup
1 16 oz sour cream
Velveeta - 2/3 lb
Chicken broth
10-12 Flour Tortillas
Preparation
Boil the chicken and shred or run thru food processor. Add chopped green onion and salt and pepper and whatever other spices you like. Set aside. In a saucepan over low heat, melt the Velveeta, cream of chicken soup, sour cream and about 1/3 of a can of chicken broth. Wrap the tortillas in a paper towel and heat in the microwave for about 15-20 seconds. Fill each tortilla with chicken mix and add grated cheese. Add a little of the melted cheese sauce to the bottom of a well pammed dish. Place each tortilla on top of the sauce, top w/ the remainder of the cheese sauce and any left over chives. Cover w/ foil and bake at 350 for about 25 minutes. Remove the foil and bake another 10 minutes until bubbling.
