Mexican chicken crepes

4 Servings

Ingredients

Quantity Ingredient
2 cups Diced cooked chicken
1 can Sliced mushrooms; (4 ounce) drained
2 tablespoons Diced green chiles
¼ cup Onion; chopped
¼ cup Celery; diced
¼ cup Toasted sliced almonds
½ pint Sour cream
1 can Cream of chicken soup; (10 3/4 ounce)
8 Corn tortillas
2 tablespoons Dry sherry
½ cup Shredded cheddar cheese

Directions

1. Combine chicken, mushrooms, green chiles, onion, celery, almonds, sour cream and ½ 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 ½ 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 ½ 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@...

Posted to recipelu-digest Volume 01 Number 208 by "Diane Geary" <diane@...> on Nov 6, 1997

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