Chicken Acapulco with Peanuts
Chicken Acapulco With Peanuts is an moderately easy dinner. Made with 1 medium onion, chopped, 1 tbsp. margarine, 3 c. chopped, cooked chicken (suggestion: 3 large breasts), 2 cans cream of chicken soup (undiluted) and 1 (8 oz.) carton sour cream, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Saute onion in margarine in a small saucepan until tender.
In a large bowl, mix the sauteed onion with the next 8 ingredients, mixing well.
Reserve 1 can of soup.
Spoon 2/3 cup of chicken mixture in center of each tortilla.
Roll up; place, seam side down, in a lightly greased 13 x 9 x 2-inch pan.
Combine the shredded cheese and 1 can cream of chicken soup.
Spread over the tortillas.
Bake, uncovered, at 350Β° for 35 minutes.
Yields 4 servings.
π· Perfect Pairings
Complete your meal with these
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