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Chicken Acapulco

Ingredients
  Onion 1 Medium, chopped
  Butter/Margarine 1 Tablespoon
  Chopped cooked chicken 3 Cup (48 tbs)
  Cream of chicken soup 10 3⁄4 Ounce, undiluted (1 Can)
  Commercial sour cream 8 Ounce (1 Carton)
  Canned sliced mushrooms 4 1⁄2 Ounce, drained (1 Jar)
  Canned chopped green chilies 4 Ounce, drained (1 Can)
  Toasted sliced almonds 1⁄2 Cup (8 tbs)
  Dried whole oregano 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  7 inch flour tortillas 10
  Shredded sharp cheddar cheese 4 Ounce (1 Cup)
  Milk 1⁄3 Cup (5.33 tbs)
Directions

GETTING READY
1. Preheat oven at 350°.

MAKING
2. Take large saucepan and melt butter.
3. Saute onion until tender.
4. Stir in the next 9 ingredients, mixing well.
5. Take tortilla and spoon about ½ cup chicken mixture in center.
6. Repeat the process with each tortilla.
7. Take a lightly greased 13- x 9- x 2-inch baking dish and place tortillas, seam side down, after they are rolled.
8. Combine remaining ingredients; spoon over tortillas.
9. Place the dish in oven and bake, uncovered, for 35 minutes.

SERVING
10. Serve chicken Acapulco immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
50 Minutes
Ready In: 
60 Minutes
Servings: 
5

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 662 Calories from Fat 330

% Daily Value*

Total Fat 37 g56.7%

Saturated Fat 14.1 g70.3%

Trans Fat 0 g

Cholesterol 56.7 mg18.9%

Sodium 1299.6 mg54.2%

Total Carbohydrates 48 g16%

Dietary Fiber 4 g16.2%

Sugars 7.6 g

Protein 39 g77.2%

Vitamin A 15.4% Vitamin C 19.2%

Calcium 28.8% Iron 18.2%

*Based on a 2000 Calorie diet

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Chicken Acapulco Recipe