Categories: chicken, day 1, day 3, mexican

Ingredients

• 1 can condensed cream of chicken soup
• 1/2 cup sour cream
• 1 tablespoon margarine
• 1 onion, chopped
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups chopped cooked chicken breast
• 1 (4 oz) can chopped green chile peppers
• 8 (8 inch) flour tortillas
• 1 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a small bowl mix the soup and sour cream; set aside.

3. Melt margarine in a medium saucepan over medium high heat. Add onion and chili powder, and saute until tender. Stir in the chicken, chile peppers, and 2 tablespoons of the soup mixture. Cook and stir until heated through.

4. Spread 1/2 cup of the soup mixture in a 9×13 inch baking dish. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon remaining soup mixture on top, and sprinkle with cheese.

5. Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.

6. Allergy-free variation:

7. Day one: cook corn tortillas, cook meat and season with cumin and salt. mix meat with one mashed potato or sweet potato, serve in tortilla topped with green onions. Serve with pineapple slices.

8. Day 3: cook corn tortillas, cook meat and season with cumin and salt. Mix meat with mashed avocado. Serve in tortilla topped with cilantro. Serve carrot or celery sticks and apple or pear slices.

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