Chicken Acapulco Recipe

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This recipe for Chicken Acapulco is from The First Gospel Hour Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Main Courses: Seafood and Poultry

Ingredients:	Ingredients: 1 medium onion chopped 1 tablespoon margarine, melted 3 cups chopped cook chicken 1 can cream of mushroom soup 1 (8 ounce) carton sour cream 1 (4.5 ounce) jar sliced mushrooms, drained 1/2 cup sliced almonds, toasted 1 (4 ounce) can chopped green chiles 1/2 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 10 (7 inch) flour tortillas 1 can cream of chicken soup 1/2 cup milk 1 cup shredded cheese

Directions:	Directions: Saute onion in butter in a large saucepan. Stir in ingredients mixing well. Spoon about 1/2 cup of chicken mixture in center of each tortilla, roll up and place seam side down in a lightly greased 12x8x2 in baking dish. Combine chicken soup, milk, and sprinkle with cheese. Bake at 350 degrees for 35 minutes uncovered.

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Chicken Acapulco Recipe

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