Ingredients for Chicken Acapulco
- 1 medium onion, chopped
- 2 tablespoons butter
- Cooked Chicken
- Cream Of Chicken Soup
- 1/2 cup sour cream
- Sliced Mushrooms
- Green Chilies
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Flour Tortillas
- Sharp Cheddar Cheese
- Milk
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How to Make Chicken Acapulco
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add 1 medium onion, chopped, and cook until softened, about 5 minutes.
- Add 2 pounds of cooked chicken, shredded or diced, to the saucepan. Stir in 1 (10.75 ounce) can condensed cream of mushroom soup, 1/2 cup sour cream, 8 ounces of sliced mushrooms, 4 ounces of chopped green chiles (canned), 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Heat through, stirring occasionally, until heated through and the flavors have melded, about 5 minutes.
- Spread approximately 1/2 cup of the chicken mixture onto the center of each of 8-10 large flour tortillas (approximately 10 inches in diameter).
- Roll up tightly and place seam-side down in a lightly greased 13x9x2 inch baking dish.
- In a small bowl, combine 1/2 cup shredded cheddar cheese, 1/4 cup chopped fresh cilantro, and 2 tablespoons of chopped green onions.
- Sprinkle the cheese mixture evenly over the rolled tortillas.
- Bake, uncovered, at 350°F (175°C) for 35 minutes, or until heated through and the cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
23g
Fat
73g
Carbs
18g
