Chicken Acapulco

Chicken Acapulco
Serves 6-8.

1 medium onion, chopped
2 tbls. butter
3 cups cooked, chopped chicken
2 (10 3/4-oz.) cans cream of chicken soup, divided
1 (8-oz.) carton sour cream
1 (4.5-oz.) can sliced or chopped mushrooms, drained
1 (4-oz.) can chopped green chilies, drained
Salt and pepper, to taste
10 (7-inch) flour tortillas
1/3 cup milk
1 cup shredded sharp Cheddar cheese

  1. Sauté 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.

  2. 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.

  3. 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-degree oven for 35

Note:You can double the sauce recipe if you like more sauce.