2 Skinless Chicken Breasts
1 Can of Cream of Chicken Soup
1 C. Sour Cream
2 Cs. Chopped Mixed Fresh Peppers
2 C. Shredded Mexican Cheese
4 Egg Wraps (Found in Deli Section)
In large frying pan/skillet, cut and cook chicken. Drain any excess fat. In small bowl, combine soup and sour cream. When chicken is cooked, add two large spoonfulls of soup mixture to chicken, add in all peppers and combine. In 8×8 baking pan, spread just enough of the soup mixture to lightly coat the bottom of the pan. Now, carefully (they are very thin) take one egg wrap and spread a layer of cheese, then add a generous ¼ c of the chicken/soup mixture, top with some more cheese. Fold it like a tortilla and place in pan. Do with the remaining egg wraps. Top all folded egg wraps with remaining soup mixture and generous amount of shredded cheese. Bake at 375 for 20-25 minutes. Let sit for 5 minutes—enjoy!!
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