"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Acapulco Recipe

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This recipe for Chicken Acapulco, by , is from Our Family Recipes Made From Love and Memories Around the Kitchen Table, 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!

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
9 oz. pkg. tortillas (12 tortillas)
3 cups chopped cooked chicken
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
2 cans cream of chicken soup
1 cup sour cream
1 cup fresh mushrooms, chopped
1 can green chili pepper, seeds removed, finely chopped
1 large onion, minced
1 cup toasted slivered almonds
1/3 cup dry sherry
1/3 cup grated cheddar cheese

Directions:
Directions:
Mix chicken, salt, oregano, pepper, 1 can cream of chicken soup, sour cream, mushrooms, chili pepper, onion and almonds. Divide mixture into 12 equal portions, spread evenly on tortillas. Roll up. Place in a shallow baking dish. Blend remaining can of soup with sherry, spoon over filled tortillas. Sprinkle cheese over all. Bake in a preheated 350 oven for 30 minutes.

Personal Notes:
Personal Notes:
Mom found this recipe in The Good Taste self-published cookbook. Our father was not fond of any type of Mexican cuisine. So when mom snuck it to him, renaming it "Cheesy Chicken Crepes" it became on of his favorite dishes!

 

 

 

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