4 boneless, skinless chicken breasts, cooked and cubed
16 oz. sour cream
1 can diced green chiles
1 jar marinated artichoke hearts, drained and chopped
1 package of large flour tortillas
1 can cream of chicken soup
8 oz. cream cheese
2 cans sliced olives, drained
1 bag grated Mexican cheese blend
1/2 onion, diced and sauteed
1 c. frozen corn
Salt & pepper to taste
1 c. salsa
Instructions
Preheat oven to 350 degrees. In a large bowl, combine cream cheese, 1 c. sour cream, 1/2 can soup, 1 can sliced olives, salt and pepper, onion, corn, 1/2 c. salsa, and artichoke hearts. Combine well. Fold in cooked chicken.
Cover the bottom of a 9x13 pan with remaining chicken soup. Lay out a tortilla on a cutting board. Spread chicken mixture on half and roll up towards empty half to make a burrito. Place rolled tortilla seam side down in baking dish. Continue until baking dish is filled.
Ice the rolled tortillas with remaining 1 c. sour cream. Sprinkle with remaining olives and salsa. Spread grated cheese over entire casserole.
Bake for 30 minutes at 350 degrees. Serve with additional sour cream, salsa, and fresh cilantro.
Originally Submitted
12/29/2009
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