Chicken Pockets

I used a couple of different recipes, and just combined and concocted this tonight. It was a success, and I'll definitely be making it again. These are like chicken enchiladas, the only difference is how I rolled them. Instead of rolling them into an enchilada, I rolled and tucked the sides in (similar to a burrito).



Here is what you will need:

chicken (cut into cubes and cooked in a skillet)
1 can of cream of chicken soup
1/2 of a small onion
1 packet of taco seasoning
1/2 cup sour cream
1 clove of garlic chopped
tortillas
butter/olive oil
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Start by dicing chicken up into cubes and cook in a skillet with some olive oil. When chicken is done, place on plate covered with a paper towel to drain excess grease. In the same skillet melt 1 Tbsp butter, and place chopped onion and garlic into skillet to saute for about 2 minutes. Season with a pinch of salt and pepper. Next, add your taco seasoning packet, and place your chicken back into the skillet. Stir all ingredients together, and add 1 can of cream of chicken soup, sour cream, and 3/4 cup cheddar cheese (save the rest of the shredded cheese for the top). Lay your tortilla on a flat surface, and spoon chicken mixture into the center. Fold one end over mixture, fold both sides in, and then finish with folding the last side in (the tortilla will look like a square, or as close to one as you can get it!!) Place folded tortillas into a baking dish, and save a couple spoon fulls of the mixture for the top. Once all of the tortillas are into the baking dish, use the little of your chicken mixture that you have saved, and pour it onto the top of the tortillas. Spread it out and get as much covered as you can. Finish with sprinkling the remaining shredded cheese onto the top. Cook for 30-35 minutes.