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Chicken Acapulco
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- #69009
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 medium onion, chopped
2 tablespoons butter
3 cups cooked, chopped chicken
2 cans (10.75 ounce size) cream of chicken soup, divided
1 carton (8 ounce size) sour cream
1 can (4.5 ounce size) sliced or chopped mushrooms, drained
1 can (4 ounce size) chopped green chiles, drained
salt and pepper, to taste
10 flour tortillas (7-inch size)
1/3 cup milk
1 cup shredded sharp Cheddar cheese
directions
Saute onion in butter until soft and translucent. Stir in chicken, 1 can of cream of chicken soup, sour cream, mushrooms and chilies. Add salt and pepper, to taste.
Spoon 1/2 cup of chicken mixture in center of each tortilla. Roll up and place, seam side down, in lightly greased 9x13-inch baking dish.
Combine 1 can of cream of chicken soup, milk and cheese in a saucepan and heat over medium heat, stirring until melted and combined. Spoon over tortillas in baking dish. Bake in a preheated 350 degrees F oven for 35 minutes.
NOTE: You can double the sauce recipe if you like more sauce.
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nutrition data
645 calories, 30 grams fat, 56 grams carbohydrates, 37 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
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reviews & comments
August 18, 2007
I have used this recipe for several years. My mother still requests this when she comes to visit! We put salsa and sour cream on top which adds an extra kick.