Chicken Acapulco Recipe
Ingredients
| Onion | 1 Medium, chopped | |
| Butter/Margarine | 1 Tablespoon | |
| Cooked chicken | 3 Cup (16 tbs), chopped | |
| Cream of chicken soup | 1 Can (10oz), undiluted | |
| Commercial sour cream- 1 (8-ounce) carton | ||
| Sliced mushrooms- 1 (4.5-ounce) jar, drained | ||
| Chopped green chilies- 1 (4-ounee) can, drained | ||
| Sliced almonds | 1/2 Cup (16 tbs), toasted | |
| Dried oregano | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Tortillas- 10 (7-inch) flour | ||
| Cream of chicken soup- 1 (10 3/4-ounce) can, undiluted | ||
| Cheddar Cheese | 1 Cup (16 tbs) | |
| Milk | 1/3 Cup (16 tbs) | |
Directions
GETTING READY
1. Preheat oven at 350°.
MAKING
2. Take large saucepan and melt butter.
3. Saute onion until tender.
4. Stir in the next 9 ingredients, mixing well.
5. Take tortilla and spoon about ½ cup chicken mixture in center.
6. Repeat the process with each tortilla.
7. Take a lightly greased 13- x 9- x 2-inch baking dish and place tortillas, seam side down, after they are rolled.
8. Combine remaining ingredients; spoon over tortillas.
9. Place the dish in oven and bake, uncovered, for 35 minutes.
SERVING
10. Serve chicken Acapulco immediately.
1. Preheat oven at 350°.
MAKING
2. Take large saucepan and melt butter.
3. Saute onion until tender.
4. Stir in the next 9 ingredients, mixing well.
5. Take tortilla and spoon about ½ cup chicken mixture in center.
6. Repeat the process with each tortilla.
7. Take a lightly greased 13- x 9- x 2-inch baking dish and place tortillas, seam side down, after they are rolled.
8. Combine remaining ingredients; spoon over tortillas.
9. Place the dish in oven and bake, uncovered, for 35 minutes.
SERVING
10. Serve chicken Acapulco immediately.
Chef
