Wasn’t so sure the first time I made this about using canned chicken. Â But I was surprised I couldn’t tell, and I really enjoy making this dish because it’s so easy to keep the ingredients on hand in the pantry. Â Also, it is so simple to double the recipe and freeze the extra filling to have on hand.
Ingredients
2 cans premium chunk chicken
1 can cream of chicken soup
1 can creamed corn
1/2 cup chopped green onion, with extra for garnish
1 pkt taco seasoning
1/2 cup sour cream, with extra for garnish
2 cups sharp cheddar cheese, shredded and divided
1 can can sliced olives
10 flour tortillas
Directions
- In a large bowl drain and shred chicken
- Mix in soup, corn, green onion, taco seasoning, sour cream, and half the cheese.
- Spread a few spoonfuls of the mixture on half of one side of the tortilla.
- Roll up and place seam side down in 9×13 baking dish.
- Pour remaining mixture on top of tortillas and top with cheese, green onion, and olives.
- Cover with aluminum foil.
- Bake at 350 degrees 20 minutes.
- Remove foil and place back in the oven for 10 minutes.
- Serve with sour cream.
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