3 to 4 lbs. chicken, cooked and boned
2 cans mushroom soup
1 cup sour cream
½ cup chicken broth
½ pkg taco seasoning mix
1 doz. Soft tortilla shells
2 cups shredded cheddar cheese
Mix soups, sour cream, broth, and seasoning together. Divide in half. Add chicken and 1 cup of cheese to half. Grease 9×13 inch pan. Place 1 to 2 tablespoons of chicken mix on a flour tortilla and roll up. Place in pan. Repeat this until tortillas and chicken mix are gone. Pour on remaining sauce and sprinkle on remaining cheese. Bake at 350° for 45 to 60 minutes. Serve with salsa if desired.
This is from our church’s cookbook that was produced about a decade ago, so credit must go to Anita H. It’s a pretty basic recipe, so I’ll sometimes throw a can of chili beans or black beans or rice or whatever I feel like that I think would go well with it.