Chicken Acapulco

 

I had Chicken Acapulco in one of our Church gathering and I really liked the dish. It lacked some Indian spices and hence I modified the recipe adding some spices and I liked this version even better.  Now, this has become one of my husband's favorite dinner.

Ingredients 

1 medium onion, chopped
3 cups chopped boneless chicken (small pieces)
1 (8-ounce) carton sour cream
Green chillies
Chicken tikka Masala - 1-2 teaspoon.
1 tablespoon butter
1 can cream of chicken soup
1 (4.5 ounce) jar sliced mushrooms, drained
1/4 teaspoon salt
1/2 cup sliced almonds
8 ten inch flour tortillas 

Topping Ingredients

1 can cream of chicken soup
1/2 cup milk
11/4 cups of shredded sharp cheddar cheese.
Optional : 1/4 cup sliced green olives 

Method 

Saute Onion in butter in a large saucepan until tender.  Add green chillies to the onion and then the chicken.  Then, add 1-2 teaspoon of Chicken Tikka Masala and cook the chicken in the masala.  Let the chicken be cooked well and dried.  Once the chicken is dried, add the rest of the ingredients and mix well.  

Spoon about 1/2 cup chicken mixture in center of each tortilla; roll up and place seam side down in a lightly greased 13 x 9 baking dish.

Combine the topping ingredients; spoon over tortillas. Optional : sprinkle topping with green olives.

Bake uncovered at 350 degrees for 35 minutes or until cheese is completely melted and topping is bubbly.

You can omit the almonds from the filling and sprinkle them on the top of the casserole.