Ingredients
3 cups shredded cheddar cheese, divided2 cups shredded Monterey Jack cheese2 cups chopped cooked chicken2 cups sour cream1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 can (4 ounces) chopped green chilies2 tablespoons finely chopped onion1/4 teaspoon pepper1/8 teaspoon salt10 flour tortillas (8 inches), warmedPico de gallo, optional
Preparation
In a large bowl, combine 2 cups cheddar cheese, Monterey Jack cheese, chicken, sour cream, soup, chilies, onion, pepper and salt. Spoon about 1/2 cup off center on each tortilla; roll up. Place seam side down in a greased 13x9-in. baking dish.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheddar cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. If desired, serve with pico de gallo.
