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Add a photoServings: 6
Ingredients
- 1 can condensed cream of mushroom soup
- 1 can lowfat milk
- 2 c. cooked and cubed chicken
- 1 pkg. frzn broccoli spears (thawed and liquid removed and cut in 1 inch pcs)
- 1 c. shredded cheddar cheese
- 1 can Durkee French Fried onions
- 1 tomato, minced, optional
- 1 can green chilies, optional
- 1 pkg. tortillas (flour)
Directions
- Combine soup and lowfat milk set aside. Combine chicken and broccoli, 1/2 c. cheese and 1/2 can onions. Stir in 3/4 c. soup mix. Divide chicken mix proportionately between tortillas and roll up; place seam side down in lightly greased 9 x 13 baking dish. Stir tomato into remaining soup and pour over top of tortillas. Bake covered at 350 degrees for 35 min. Top center of tortillas with remaining cheese and onions and bake uncovered 5 min longer.
- If chilies are used, stir in with soup mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 387g | |
| Recipe makes 6 servings | |
| Calories 319 | |
| Calories from Fat 164 | 51% |
| Total Fat 18.44g | 23% |
| Saturated Fat 7.52g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 798mg | 33% |
| Potassium 708mg | 20% |
| Total Carbs 18.55g | 5% |
| Dietary Fiber 3.2g | 11% |
| Sugars 9.73g | 6% |
| Protein 21.28g | 34% |
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