Turkey OR Chicken Acapulco
(from cokerlj’s recipe box)
An extra special chicken enchilada.
Original recipe called for using left over turkey. I didn’t always have turkey, and the chicken seems to be much moister when prepared as directed; my family wants it mixed more often than just when I had left over turkey!
This can be made the day ahead for company dinner and is very impressive as a company meal. It also freezes very well.
You can serve a tossed salad or any other vegetable of your choice…guacamole, salsa and chips work well. And, I guess you could do the traditional rice and beans…but my family prefers a green vegetable as a side and maybe a congealed salad.
Source: Linda Coker
Categories: Chicken, Company Dish, Mexican, Poultry, Turkey
Ingredients
- 3 pound chicken, cooked, diced
- 1/2 teaspoon oregano
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 1 10 1/2 ounce can cream of chicken soup
- 2 cups sour cream
- 1 cup sliced mushrooms
- 1 4 ounce can peeled green chilies, chopped
- 1/2 stick margarine
- 1 large onion, minced
- 1 clove garlic, minced
- 1/2 cup sliced almonds, toasted
- 1 10 1/2 ounce can cream of mushroom soup (optional)
- 20 each (approximately) flour tortilias
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- SAUCE: (See NOTE)
- 1 10 1/2 ounce can cream of chicken soup
- 1/3 cup light cream
- 1 cup grated cheese
Directions
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Cook chicken pieces in water with salt, pepper, celery, carrots and onion. Cook until very tender. Cool, debone; dice chicken meat.
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Saute onions, mushrooms and garlic in margarine.
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In large bowl combine chicken, oregano, pepper, salt, cream of chicken soup, sour cream, green chilies, almonds and sauteed onion/mushroom mixture. If mixture seems too dry add 1 extra can cream of mushroom soup.
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Place mixture in center of flour tortillas.
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Roll tortillas and place seam side down in 13×9 pan or large lasagna pan.
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SAUCE: NOTE: I double the ingredients for the sauce, it helps keep the tortilias from drying out. Combine cream of chicken soup, cream and cheese. Spoon over filled tortilla rolls.
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You can freeze at this point or wrap, place in fridge to cook the next day.
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Bake at 350 degrees for 35 minutes or until bubbles. (Will take longer to cook if frozen or cold from fridge.)