| 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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