Baked Chicken Wraps
  • 1 c sour cream
  • 1 can cream of chicken soup
  • 2 green onions, sliced
  • 3 c cooked chicken, diced
  • 1/2 tbsp Tabasco sauce, or to taste
  • 3 c Monterey Jack cheese, shredded
  • 10 medium flour tortillas
  • 28 oz can chopped seasoned tomatoes
  1. Preheat oven to 350F
  2. Combine first five ingredients and half of the cheese in a large bowl. Divide mixture between tortillas, fold in ends and roll tightly. Spread half of the tomatoes on the bottom of a 9x13 inch pan and arrange rolled tortillas on top. Spread remaining tomatoes over the top of the tortillas and sprinkle with remaining cheese. Bake for 35-40 minutes until cheese is bubbling and tortillas are heated through.