2 cups chicken breast, fried and shredded
1 cup kidney beans, pureed - mix with shredded chicken
1/2 cup cheddar cheese
1/4 cup Ortega
Mix all together and spoon into corn tortillas, roll and place in baking pan.
Sauce:
1 can gluten-free cream of mushroom soup
1/2 cup cheddar cheese
1/2 cup mozzarella
1/8 cup Ortega
1/2 cup sour cream
Mix all together and pour over tortillas. Bake at 350° for 30-35 minutes.
