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Chicken Acapulco

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“Southern Living. My kids like this.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 medium onion, chopped
  • 1 tablespoon butter or 1 tablespoon margarine
  • 3 cups chopped cooked chicken (I use roasted chicken well seasoned with salt and pepper)
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 (8 ounce) carton sour cream
  • 1 (4 1/2 ounce) jar sliced mushrooms, drained
  • 1 (4 ounce) canchopped green chilies, drained
  • 12 teaspoon oregano
  • 14 teaspoon salt
  • 18 teaspoon pepper (I use 1/4 t.)
  • 10 (7 inch) flour tortillas
  • Topping
  • 1 (10 1/2 ounce) cream of chicken soup
  • 1 cup shredded sharp cheddar cheese
  • 13 cup milk

Directions

  1. In a large saucepan, cook onion in butter until tender.
  2. Stir in chicken, soup, sour cream, mushrooms, green chiles, oregano, salt, and pepper.
  3. Spoon approx 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13x9x2 inch baking dish.
  4. Combine topping ingredients.
  5. Spoon over tortillas.
  6. Bake, uncovered at 350°F for 35 minutes.

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