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