Shelly's Recipe

CHICKEN ACAPULCO

Category: Chicken

1 whole chicken
1 tbsp salt
1/2 tsp garlic powder
10 (7 inch) flour tortillas
1 cup sharp cheddar cheese, shredded

Chicken mixture
1 medium onion
1 tbsp butter, melted
1 cream of chicken soup
1 (8 oz) carton sour cream
1 small jar or can of sliced mushrooms, drained
1 (4 oz) can chopped green chiles, drained
1/2 tsp oregano
1/4 tsp salt
Dash of pepper

Cream sauce
1 can cream of chicken soup
1 (8 oz) carton sour cream

Boil one whole chicken in water seasoned with salt and garlic powder until meat starts to pull away from the bone, approximately 1 1/2 hours. When done, debone and dice the meat and set aside for later use. In a large saucepan saute the onion in butter for several minutes. Stir in the next 8 ingredients for the chicken mixture, mixing well. Add the diced meat.

Meanwhile, in a small sauce pan over low heat, stir together the cream of chicken soup and sour cream until melted through.

Spoon about 1/2 cup of chicken mixture into each tortilla, rolling up and placing them seam side down in a lightly greased 13x9 inch pan. Pour cream sauce over the tortillas and sprinkle with shredded cheese. Bake at 350 until heated through and sauce is bubbling.