Ingredients

The following ingredients have 4 Servings
  • 8 flour tortillas
  • 5 cups shredded roast beef
  • 4 ounces green chiles (drained)
  • 10.5 ounces cream of chicken soup
  • 1 cup sour cream
  • 2 cups Mexican blend shredded cheese

Instruction

  • In a small bowl, combine the cream of chicken soup and the sour cream. Spread 1/4 cup of this mixture in the bottom of a 9x13 pan. Set the remainder aside.
  • Combine the shredded roast beef (or meat of your choice) with the green chiles. Place a little over 1/2 a cup of meat mixture down the center of a flour tortilla. Roll it up and place it seam down in the 9x13 pan. Repeat with the remaining 7 tortillas.
  • Once all of the tortillas are rolled and placed in the pan, spread the remaining soup/sour cream mixture over top the tortillas. Sprinkle the shredded cheddar cheese over the top.
  • Bake at 350 for 30 minutes or until heated through and bubbly.
  • Serve with fresh Pico de Gallo or salsa and a side of guacamole.