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Ingredients
US|METRIC
10 SERVINGS
- 2 lb. cooked chicken (/beef)
- 2 cans diced tomatoes (14-1/2 ounces each, with mild green chilies, undrained)
- 2 cans condensed cream of chicken soup (10-3/4 ounces each, undiluted)
- 10.75 oz. condensed cheddar cheese soup (undiluted)
- 1/4 cup milk
- 2 tsp. garlic powder
- 2 tsp. dried oregano
- 8 oz. cream cheese (cubed)
- 20 flour tortillas (8 inches, warmed)
- 4 cups shredded mexican cheese blend
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Directions
- Preheat oven to 350°. Shred chicken or beef with two forks and set aside. In a large bowl, combine the tomatoes, soups, milk and seasonings. Transfer 3-1/2 cups to another bowl; add chicken/beef and cream cheese.
- Spread 1/4 cup soup mixture into each of two greased 13x9-in. baking dishes. Place 1/3 cup chicken/beef mixture down the center of each tortilla. Roll up and place seam side down in baking dishes. Pour remaining soup mixture over tops; sprinkle with cheese.
- Bake, uncovered, 30-35 minutes or until heated through and cheese is melted.
NutritionView More
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880Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories880Calories from Fat450 |
% DAILY VALUE |
Total Fat50g77% |
Saturated Fat23g115% |
Trans Fat |
Cholesterol175mg58% |
Sodium1950mg81% |
Potassium600mg17% |
Protein48g |
Calories from Fat450 |
% DAILY VALUE |
Total Carbohydrate60g20% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A20% |
Vitamin C8% |
Calcium60% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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