Shelly's Recipe

MEXICAN CHICKEN CREPES

Category: Chicken

2 cup diced cooked chicken
1 (4 oz) can sliced mushrooms; drained
2 tbsp diced green chiles
1/4 cup onion; chopped
1/4 cup celery; diced
1/4 cup toasted sliced almonds
1/2 pint sour cream
1 can cream of chicken soup
8 corn tortillas
2 tbsp dry sherry
1/2 cup shredded cheddar cheese

Combine chicken, mushrooms, green chiles, onion, celery, almonds, sour cream and 1/2 can of soup in a large bowl. Mix Well.

Place 2 tortillas on a paper towel. Cover with another towel. Microwave at high 100% until hot and plaible, 30 to 45 second.

Place 1/2 cup chicken mixture on tortilla roll up jelly roll fashion. Place seam side down in a 2 quart oblong dish. Repeat until all tortillas are filled.

Combine sherry with 1/2 can of soup. Spoon soup mixture over tortillas. Bake at 350 for 30-45 minutes or until heated through. Sprinkle cheese on top and continue until cheese melts. Serves 4