Green Chili Chicken Tacos

Scott found this recipe from Kay Chun in the NY Times. The lime makes all the difference!

Photo courtesy of foodnetwork.com

Ingredients

6-10 flour tortillas (microwave or steam until soft)

2 c. cheddar cheese, shredded

Filling:

2 cans cream of chicken soup

1 c. milk

2 onions, chopped

1 small can diced green chilies

1 c. cooked, diced chicken

Preparation

Combine the filling ingredients and simmer for 10 min. Place 2 T filling in center of tortilla, sprinkle with cheddar cheese. Fold or roll. Place in 2 rows. Spoon remaining filling on top and remaining cheese.

Place in oven at 400º for 15 minutes.

Variations: use corn tortillas