Ingredients
1 (10.5 ounce) can condensed cream of hen soup
½ cup bitter cream
1 tablespoon margarine
1 onion, chopped
1 teaspoon chili powder
2 cups chopped cooked fowl breast
1 (4 ounce) can chopped inexperienced chile peppers, drained
8 (8 inch) flour tortillas
1 cup shredded Cheddar cheese
Directions
Step 1
Preheat the oven to 350 stages F (175 tiers C).
Step 2
Mix soup and bitter cream in a small bowl; set aside.
Step 3
Melt margarine in a medium saucepan over medium-high heat. Add onion and chili powder, and sauté till tender. Stir in chicken, chile peppers, and two tablespoons of the soup mixture. Cook and stir till heated through.
Step 4
Spread half cup of the soup combination in a 9×13-inch baking dish. Spoon about 1/4 cup of the roostercombination down the middle of every tortilla. Roll up tortillas, and place, seam-side-down, in the baking dish. Spoon final soup combination on top, and sprinkle with cheese.
Step 5
Bake in the preheated oven till bubbly and gently browned, about 25 minutes.
