INGREDIENTS
10 1/2 oz
Cream of Chicken Soup
10 1/2 oz
Cream of Celery Soup
1 1/2 cups
Sour Cream
4 oz
Mild Green Chiles, Diced, Canned
1 tsp
Cumin
2
⅔ cups cook and dice Chicken, Boneless Breasts
2 cups
Mexican Cheese, Shredded
8
individual Flour Tortillas (8-inch/Med)