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
-
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. -
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-degree oven for 35
minutes.
Note:You can double the sauce recipe if you like more sauce.