Chicken Tortilla Rollups / Stacks

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 6 flour tortillas, large
• 1 -2 full chicken breast, fully cooked and shredded, rotisserie chicken is best
• 1/2 cup cooked rice, leftover rice works great
• 1/2 cup corn niblets, frozen can be used, no need to defrost
• 11 ounces cream of chicken soup, 97% fat free, regular can be used
• 11 ounces milk, use soup can to measure, use any type of milk
• 10 ounces rotel tomatoes, not necessary to drain
• 4 ounces green chilies, do not drain
• 8 ounces sharp cheddar cheese, grated, divided
• 4 ounces sliced black olives

Recipe

• 1 preheat oven to 350°.
• 2 spray 9x13 baking dish with a non stick spray.
• 3 mix soup and milk together, add rotel tomatoes, green chilies, stir to combine. you can heat this through on the stove top or microwave if you like.
• 4 combine chicken, corn, rice, olives. toss to combine.
• 5 divide chicken mixture into each tortilla. top with cheese. roll 'em up!
• 6 put a thin layer of soup mixture on the bottom of the baking dish.
• 7 place prepared tortillas in baking dish.
• 8 top with soup mixture, then , top each with remaining cheese.
• 9 *if making stacks, you can use an 8x8 baking dish. use 1-2 tortillas to make 3 layers. layer ingredients as suggested above.
• 10 bake for 30-40 minutes until hot & bubbly. cool for 3-5 minutes, serve.