Chicken Acapulco
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Serves/Makes: 6
Ready in: 30-60 minutes
- 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
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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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