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curious to see how these would turn out using a soup for the filling.
1
can (18.5 oz) Progresso® chicken enchilada soup
1/3
cup sour cream
1
can (4.5 oz) Old El Paso® chopped green chiles
1
teaspoon ground cumin
2
cups chopped cooked chicken
1 1/2
cups shredded Colby-Monterey Jack cheese blend (6 oz)
8
Old El Paso flour tortillas (8 inch)
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1st Keep
 sarahlafferty
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