 
NOTICE: Cook time may vary depending on quantities requested.
|
| 19-oz can |
diced tomatoes |
540 mL |
| 10-oz can |
cream of mushroom soup or cream of chicken soup |
398 mL |
| 1 8oz) |
Lactantia Light Cream Cheese Spread |
250 g |
| 3 cups |
shredded cooked chicken |
750 mL |
| 1-1/2 cups |
grated Black Diamond Cheddar Cheese |
375 mL |
| 2 |
green onions, thinly sliced |
2 |
| 8 |
(small) flour tortillas |
8 |
| 1 |
avocado peeled and sliced (optional) |
1 |
PREPARATION
- Preheat oven to 350°F (180°C). Spread tomatoes with juice in bottom of 9×13-inch (3-L) baking dish. In a large bowl, stir soup with Lactantia Light Cream Cheese Spread. It will not be completely smooth. Stir in cooked chicken, 1/2 cup (125) grated cheese and green onions.
- Spread tortillas out on a cutting board or counter. Divide chicken mixture among tortillas and spread evenly, leaving a 1/2-inch (1-cm) border around edge. Roll into a cigar shape and place seam-side down in baking dish.
- Spoon some of the tomatoes, from the bottom of the dish over top of the filled tortillas, then sprinkle with one cup (250 mL) grated cheese. Bake, uncovered, in preheated 350°F (180°C) oven, until cheese is golden, from 30 to 35 minutes. Serve with fresh avocado slices if using.
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