This has become a staple dinner at our house. We have my sister over and a few friends as this recipe (combined with some mexican rice, corn, or a salad) feeds a crowd. I followed a few recommendations of others and altered a few things on my own. 1. I use 2 cans of soup--usually whatever I have on hand (Healthy Request cream of mushroom or cream of chicken, or nacho cheese soup). 2. I use low carb, high fiber, whole wheat tortillas--just a personal preference. 3. I put a dollop of the soup mixture on the tortillas with the chicken before rolling them up, it keeps the chicken moist. 4. I make a double batch whenever I make these (they do take some time) and freeze 1 batch so I have it on hand for a quick meal.
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This has become a staple dinner at our house. We have my sister over and a few friends as...