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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chicken Acapulco Recipe

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This recipe for Chicken Acapulco 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!
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 350º 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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