Adapted from
The Microwave Cookbook
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20 ozs
chicken in water, drained and flaked
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8 ozs
light sour cream
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10 3/4 ozs
low-fat cream of mushroom soup
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4 ozs
cheddar cheese, shredded
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4 ozs
green chilies, undrained
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1/2 cup
onions, chopped
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1/4 tsp
black pepper
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10 whole
whole wheat tortillas
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1/4 cup
monterey jack cheese, shredded
In a mixing bowl, combine chicken, sour cream, mushroom soup, cheese, chilies, onions, and black pepper. Mix well and chill for one hour. Place 1/2 cup chicken mixture onto center of each tortilla. Roll up and place seam side down in a 2-quart glass oblong dish. Sprinkle remaining cheese evenly over top rolled up tortillas. Microwave on 70% power for ten minutes or until heated through.