Turkey OR Chicken Acapulco

(from Coker Family’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: Mexican, Poultry

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
  • -
  • SAUCE: (See NOTE)
  • 1 10 1/2 ounce can cream of chicken soup
  • 1/3 cup light cream
  • 1 cup grated cheese

Directions

  1. Cook chicken pieces in water with salt, pepper, celery, carrots and onion. Cook until very tender. Cool, debone; dice chicken meat.

  2. Saute onions, mushrooms and garlic in margarine.

  3. 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.

  4. Place mixture in center of flour tortillas.

  5. Roll tortillas and place seam side down in 13×9 pan or large lasagna pan.

  6. 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.

  7. You can freeze at this point or wrap, place in fridge to cook the next day.

  8. Bake at 350 degrees for 35 minutes or until bubbles. (Will take longer to cook if frozen or cold from fridge.)

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