Baked Chicken & Broccoli Tortillas

Name: Baked Chicken and Broccoli Tortillas
Yield: 4
Cuisine: Mexican
Ingredients: soup, cream of mushroom; milk; dijon mustard; tarragon leaves; chicken; broccoli florets; scallions, spring or green onions; flour tortillas; vegetable oil; swiss cheese

Yield

4 servings

Prep

20 min

Cook

25 min

Ready

45 min

Trans-fat Free

Ingredients

Amount	Measure	Ingredient	Features
10	ounces	cream of mushroom soup
¼	cup	milk
2	tablespoons	dijon mustard
1	teaspoon	tarragon leaves
2 ½	cups	chicken cooked, diced
2 ½	cups	broccoli florets flowerettes, cooked
2	each	scallions, spring or green onions sliced
8	each	flour tortillas	*
1	tablespoon	vegetable oil
1	cup	swiss cheese shredded

Ingredients

Amount	Measure	Ingredient	Features
289	ml/g	cream of mushroom soup
59	ml	milk
3E+1	ml	dijon mustard
5	ml	tarragon leaves
591	ml	chicken cooked, diced
591	ml	broccoli florets flowerettes, cooked
2	each	scallions, spring or green onions sliced
8	each	flour tortillas	*
15	ml	vegetable oil
237	ml	swiss cheese shredded

Directions

Combine soup, milk, mustard and tarragon. Stir in chicken, broccoli and green onion. Spoon about ½ cup mixture into centre of each tortilla.

Fold in sides and roll up. Place, seam side down, in greased 12x8x1¾ inch (30x20x4.5cm) baking dish . Bake at 350F(180C) for 15 minutes. Sprinkle with cheese. Bake 10 minutes longer.