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Chicken Acapulco




Source of Recipe


Internet


List of Ingredients




1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
3 cups chopped cooked chicken
1 (10 ¾ ounce) can cream of chicken soup, undiluted
1 (8-ounce) carton commercial sour cream
1 4.5-ounce) jar sliced mushrooms, drained or use fresh
1 (4-ounce) can chopped green chiles, drained
½ cup sliced almonds, toasted
½ teaspoon dried whole oregano
¼ teaspoon salt
1/8 teaspoon pepper
10 (7-inch) flour or corn tortillas
1 (10 ¾ ounce) can cream of chicken soup, undiluted
1 cup (4 ounces) shredded sharp cheddar cheese or the Mexican blend
1/3 cup milk



Recipe



Sauté onion, garlic and fresh mushrooms (if not using canned) in butter in a large sauce pan until tender. Stir in the next 9 ingredients, mixing well. Spoon about ½ cup chicken mixture in center of each tortilla; roll up and place, seam side down, in a lightly greased 13x9x2-inch baking dish.

Combine remaining ingredients; spoon over tortillas. Bake, uncovered, at 350 degrees for 35 minutes. Garnish with sour cream Yield: 5 servings.