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Baked Chicken and Mushroom Tortillas

Made With:



Fresh mushrooms in a rich creamy base.

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Total Time

90 min.

Serving & Size

21.75 z/609.5 g

These irresistible chicken and mushroom burritos with Tex Mex flavours are baked in the oven for quick and easy preparation.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Vegetable Oil 6 tbsp 90  mL
Onion, diced 2 cups 500  mL
Garlic, minced 6 tbsp 90  mL
Mushrooms, sliced 2 lbs kg
1. To large skillet set over medium-high heat, add oil. Add onion and garlic; cook, stirring occasionally, for 3 to 5 minutes or until softened and fragrant. Add mushrooms and cook, stirring occasionally, for 8 to 10 minutes or until tender and golden brown. Remove from heat and let cool.
Ingredients Weight Measure
Weight Measure
Chicken, cooked and shredded 6 cups L
Mozzarella Cheese, shredded 4 cups L
Corn Kernels, cooked 2 cups 500  mL
No-Salt-Added Pinto Beans, drained and rinsed 2 cups 500  mL
Campbell’s® Condensed Cream of Mushroom Soup 1 can 48 oz can 1.36 L
Pace Salsa, divided 4 cups L
Black Pepper 4 tsp 20  mL
2. In large bowl, stir together chicken, mushrooms, cheese, corn and pinto beans. Stir in condensed mushroom soup and 2 cups (500 mL) salsa until combined. Season with pepper.
Ingredients Weight Measure
Weight Measure
Medium Flour Tortillas 32 x 9 inches each 32  x 23 cm each
Butter, melted 1/2 cup 125  mL
3. Spoon 1/2 cup + 1 tbsp (140 mL) chicken mixture down center of each tortilla. Fold in sides and roll up tightly. Place seam-side down on parchment paper–lined baking sheet and brush with butter.

4. Bake in 400F (200C) oven for 25 to 30 minutes or until tortillas are golden and toasted and internal temperature of 165F (74C) or higher is held for 15 seconds.
Ingredients Weight Measure
Weight Measure
Sour Cream 2 cups 500  mL
Guacamole 2 cups 500  mL
CCP: Hold hot at 140F (60C) or higher for serving.

To Serve: Serve each with 1 tbsp (15 mL) salsa, 1 tbsp (15 mL) sour cream and 1 tbsp (15 mL) guacamole. CCP: Hold salsa, sour cream and guacamole cold at 40F (4C) or colder for service.

CCP: Substitute shredded mozzarella cheese with Swiss cheese or Cheddar cheese if preferred.


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