Chicken Acapulco Recipe

Summary

Preparation Time10 MinCooking Time50 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings5
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Onion1 Medium, chopped
 Butter/Margarine1 Tablespoon
 Chopped cooked chicken3 Cup (48 tbs)
 Cream of chicken soup10 3⁄4 Ounce, undiluted (1 Can)
 Commercial sour cream8 Ounce (1 Carton)
 Canned sliced mushrooms4 1⁄2 Ounce, drained (1 Jar)
 Canned chopped green chilies4 Ounce, drained (1 Can)
 Toasted sliced almonds1⁄2 Cup (8 tbs)
 Dried whole oregano1⁄2 Teaspoon
 Salt1⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 7 inch flour tortillas10
 Shredded sharp cheddar cheese4 Ounce (1 Cup)
 Milk1⁄3 Cup (5.33 tbs)

Nutrition Facts

Serving size

Calories 662 Calories from Fat 330

% Daily Value*

Total Fat 37 g56.7%

Saturated Fat 14.1 g70.3%

Trans Fat 0 g

Cholesterol 56.7 mg

Sodium 1299.6 mg54.2%

Total Carbohydrates 48 g16%

Dietary Fiber 4 g16.2%

Sugars 7.6 g

Protein 39 g77.2%

Vitamin A 15.4% Vitamin C 19.2%

Calcium 28.8% Iron 18.2%

*Based on a 2000 Calorie diet

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.
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