Chicken Acapulco

1 medium onion, chopped
1 tablespoon butter or margarine
3 cups cooked chicken
One 10-ounce can cream of chicken soup
One 8 ounce carton commercial sour cream
One 5.5-ounce jar sliced mushrooms, drained
One 4-ounce can green chilis
1/2 cup sliced almonds, toasted
1/2 teaspoon oregano
1/4 teaspoon salt
1/8 teaspoon pepper
Twelve 10-inch flour tortillas
One l0-ounce can cream of chicken soup
1 cup sharp Cheddar cheese
1/3 cup milk

Preheat oven to 350F. Saute onion in butter, in a large pan until tender. Stir in next nine ingredients, mixing well. Spoon one-half chicken mixture in center of tortilla; roll up, and place seam side down on lightly greased 13 x 9 x 2 inch baking dish (Pam spray is fine). Combine remaining ingredients. Spoon over tortillas. Bake uncovered at 350F. for 35 minutes. Toast almonds and put on top.

Serves 12.

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Cajun Country -- New Iberia, Louisiana