Comfort food at it’s finest. This recipe is such creamy, cheesy, chicken goodness. My family doesn’t like tomatoes or green chilies so I have to hide them in recipes. I generally puree them with my food processor and mix them in sauces or with the chicken inside the burritos, but these are also great garnishes on top of the burritos for presentation.
When I serve this dish at home I generally pair it with a mexican rice and sometimes refried beans. I like to mix a can of refried beans with taco sauce or salsa and warm through so it thins out.This also gives great taste.
1 whole chicken, boiled and chopped or 4 chicken breasts cooked and chopped
1 can cream of chicken soup
1 can chopped green chilies
8 oz carton sour cream
1 pkg flour tortillas
1 pkg grated mozzarella
Combine chicken, 1/3 can soup, 2 tbsp sour cream and green chilies in bowl. Mix well. Place 3 tbsp chicken mix in center of each tortilla and roll up. Place in lightly greased 13×9 pan. Mix remaining soup and sour cream together. Pour over tortillas. Top with mozzarella cheese. Bake at 350 til bubbly.
I have used all sorts of cheese in this recipe. If you have it on hand and want to try it, then go for it. I have also used canned chicken in a pinch before but it was not as good. Leftover chicken works well as long as it doesn’t have any other strong flavors.