Ingredients

The following ingredients have 3 Servings
  • 1 cup cooked chicken breast
  • 3 oz. cream cheese at room temp
  • 1 tbsp chopped onion
  • 1/4 cup mixed color bell peppers
  • 1/4 cup sliced black olives
  • 2 slices crisp bacon (chopped)
  • 1 clove garlic (minced)
  • 1/2 tsp salt
  • 1/4 tsp white pepper (yep, black is OK too)
  • 1 tbsp butter
  • 6 small flour tortillas
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 tsp butter
  • 2 oz Velveeta (cubed)
  • See HERE and omit the green chiles
  • 1 can cream of mushroom soup (Cheddar cheese soup may be subbed)
  • 1 cup milk
  • 1 cup shredded cheddar or jack cheese

Instruction

  • Melt the one tablespoon of butter in a medium skillet over low heat. Add onion, garlic and peppers. Saute until onion is tender. Remove from heat and cool slightly.
  • Mix the chicken, cream cheese, olives, bacon and the sauteed pepper/onion mixture in a medium bowl. Add salt & pepper to taste.
  • Spray a shallow 1.5 quart baker with non-stick spray. I used a CorningWare French White shallow 1.5 qt baker, but an 11 x 7-inch would work well too. Preheat oven to 350 degrees.
  • Place about 1/4 cup of the filling in each tortilla, roll up and place in prepared pan seam side down.
  • I prepared my sauce by adding the milk, Velveeta and the butter in a microwave-safe bowl and nuking for 1 minute on HIGH. I then stirred until smooth and added the sour cream.
  • If you wish to make the BHG's sauce, follow the directions in the link.
  • If you are making option #2, simply mix all the ingredients together in a bowl.
  • Pour whatever sauce you are using over the rolls.
  • Place in pre-heated oven and bake for 30 minutes.
  • Makes 3 servings.