This recipe calls for cooked chicken in the ingredients. There are few ways to achieve this. You could steam or sauté some chicken breasts, use leftover chicken from a roast chicken or purchase a barbecue chook. I must admit that the barbecue chicken option leaves me a bit wary, but if you know the barbecue chicken shop is reputable and the chickens are freshly cooked, go for it.

• 1 large tin cream of chicken soup
• 1 green chilli, finely chopped
• ½ cup milk
• ½ teaspoon cumin
• 1 cup sour cream
• 2 cups cooked chicken, cut into strips
• 100gms cream cheese, softened
• ½ small onion, chopped
• pkt soft tortillas
• 1 cup grated cheese

Preheat your oven to 180ºC/375ºF.

Combine the soup, chilli, milk, cumin and sour cream in a bowl and beat well until smooth(ish). Set the mixture to one side.

Mix the strips of chicken, cream cheese and onion together. Spread a couple of tablespoons of the chicken mixture onto each of the tortillas until all the chicken mixture has been used.

Roll up the tortillas and place, seam side down, in a baking dish. Pour the sour cream mixture over the top of the tortillas and then sprinkle with the grated cheese.

Cover the baking dish with some foil and bake the chicken tortillas for about half an hour. Uncover the baking dish for the last five to 10 minutes of the baking time to allow the cheese to become deliciously golden and bubbling.

By Lynn Bain, as featured in Caravan World issue 463, March 2009.