Chicken Acapulco

Southern.Crockpot's picture

Dec. 16, 2011

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
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 5

Nutrition Facts

Serving size

Calories 662Calories from Fat 330

 % Daily Value*

Total Fat 37 g56.9%

Saturated Fat 14 g70%

Trans Fat 0 g

Cholesterol

Sodium 1299 mg54.13%

Total Carbohydrates 48 g16%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet