Friday, January 14, 2011
It makes a great tasting burrito, a lot like any bean and cheese burrito you would buy at a taco joint. They're yummy and easy! I'm not sure if I have ever made them for my kids, but today at lunch they ate 'em up. (Make sure to heat up your tortillas to make them soft, tuck the bottom up, and then roll. It will help with dripping out).
Enjoy these silly pictures! And go make an easy lunch! (or really quick dinner)
Wednesday, January 5, 2011
You will need:
4 large boneless chicken breast
2 cans of cream of chicken soup
1 small can of green chili peppers (diced of chopped)
1 small can of sliced ripe olives1 pint (2 cups) of sour cream
4 green onions, sliced (tops included)
2 cups of shredded monterey jack cheese (8 oz.)
1 doz. flour tortillas
2 cups shredded cheddar cheese (8 oz.)
Boil the chicken breast, dice, then set aside.
In a large bowel combine soup and chili peppers, olives, sour cream, and green onions. Add jack cheese. Remove 2 cups of mixture and add to diced chicken in another bowl. Place some of the chicken mixture into each tortilla and roll up (not too full).
Place in two large 9 x 14 pans (you may want to split the recipe, it does make a lot). Spoon remaining soup mixture ove top and cover with shredded yellow cheese. Cover tightly with foil. Bake at 350 degrees for 40-50 minutes or until hot and bubbly.