| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Casseroles, Microwave | 4 | Servings |
INGREDIENTS
| 2 | c | Diced cooked chicken |
| 1 | cn | Sliced mushrooms; (4 ounce) drained |
| 2 | tb | Diced green chiles |
| 1/4 | c | Onion; chopped |
| 1/4 | c | Celery; diced |
| 1/4 | c | Toasted sliced almonds |
| 1/2 | pt | Sour cream |
| 1 | cn | Cream of chicken soup; (10 3/4 ounce) |
| 8 | Corn tortillas | |
| 2 | tb | Dry sherry |
| 1/2 | c | Shredded cheddar cheese |
INSTRUCTIONS
1. Combine chicken, mushrooms, green chiles, onion, celery, almonds, sour cream and 1/2 can of soup in a large bowl. 2. Mix well. 3. Place 2 tortillas on a paper towel. Cover with another towel. 4. Microwave at high (100%) until hot and plaible, 30 to 45 second. 5. Place 1/2 cup chicken mixture on tortilla Roll up jelly roll fashion. 6. Place seam side down in a 2 quart oblong dish. 7. Repeat until all tortillas are filled. filled. 8. Combine sherry with 1/2 can of soup. Spoon soup mixture over tortillas. 9. Cover with wax paper. Microwave at medium high (70%) 8 minutes. 10. Sprinkle cheese on top. 11. Microwave at medium high (70%) until cheese is melted, 2 to 3 minutes. Makes 4 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 208 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997
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