Chicken Acapulco - cooking recipe

Ingredients
    1 medium onion, chopped
    1 Tbsp. butter or margarine
    3 c. chopped, cooked chicken
    1 (10 3/4 oz.) can cream of chicken soup
    1 (8 oz.) carton sour cream
    1 (4.5 oz.) jar sliced, drained mushrooms
    1 (4 oz.) can chopped green chilies
    1/2 c. toasted, sliced almonds
    1/2 tsp. dried whole oregano
    1/4 tsp. salt
    1/8 tsp. pepper
    10 (7-inch) flour tortillas
    1 (10 3/4 oz.) can cream of chicken soup
    1 c. shredded Cheddar cheese
    1/2 c. milk
Preparation
    Saute onion in butter in a large saucepan until tender.
    Stir in chicken, 1 can cream of chicken soup, sour cream, mushrooms, green chilies, almonds, oregano, salt and pepper, mixing well. Spoon about 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13 x 9 x 2-inch baking dish.
    Combine remaining ingredients; spoon over tortillas.
    Bake, uncovered, at 350\u00b0 for 35 minutes.

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