Chicken Acapulco With Peanuts - cooking recipe

Ingredients

1 medium onion, chopped
1 Tbsp. margarine
3 c. chopped, cooked chicken (suggestion: 3 large breasts)
2 cans cream of chicken soup (undiluted)
1 (8 oz.) carton sour cream
1 (4.5 oz.) jar sliced mushrooms, drained
1 (4 oz.) can chopped green chilies, drained
1/2 c. chopped dry roasted, unsalted peanuts
salt to suit your taste
1/8 tsp. pepper
8 (10-inch) flour tortillas
1 c. shredded sharp Cheddar cheese

Preparation

Saute onion in margarine in a small saucepan until tender.
In a large bowl, mix the sauteed onion with the next 8 ingredients, mixing well.
Reserve 1 can of soup.
Spoon 2/3 cup of chicken mixture in center of each tortilla.
Roll up; place, seam side down, in a lightly greased 13 x 9 x 2-inch pan.
Combine the shredded cheese and 1 can cream of chicken soup.
Spread over the tortillas.
Bake, uncovered, at 350\u00b0 for 35 minutes.
Yields 4 servings.