Baked Chicken & Broccoli Tortillas

Enchiladas meet French bistro flavors in these creamy, cheesy baked tortilla rolls.

Diced cooked chicken and broccoli florets get folded into a sauce of cream of mushroom soup thinned with milk, sharpened with Dijon mustard, and perfumed with tarragon. Each tortilla gets a generous scoop rolled up inside, then the whole batch goes seam-side-down into a baking dish.

A blanket of shredded Swiss cheese goes on top for the last 10 minutes, melting into a bubbly, golden layer that pulls into long, satisfying strings when you serve it up.

This is a fantastic way to use up leftover roast chicken on a busy weeknight.

Chef Tips

• Use pre-cooked rotisserie chicken to cut prep time down to almost nothing.
• Don’t overcook the broccoli. It should still have a bit of bite before it goes into the filling since it bakes again in the oven.
• Swap Swiss for Gruyère if you want an even nuttier, more complex cheese flavor.