Mona's Acapulco Chicken

Yield
6 servingsPrep
24 hrsCook
0 hrsReady
24 hrsTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
12 | each |
corn tortillas (6-inch)
whole, cut in to 1 inch squares |
*
|
3 | cups |
chicken
baked , chopped |
|
½ | teaspoon |
oregano
|
|
1 | x |
salt
to taste |
*
|
1 | x |
black pepper
to taste |
*
|
1 ½ | each |
soup, cream of chicken
cans, undiluted |
*
|
1 | Pint |
sour cream
|
*
|
1 | cup |
mushrooms
sauteed , drained |
*
|
4 | ounces |
green chili peppers
canned |
|
1 | Whole |
onions
chopped |
*
|
½ | cup |
almonds
slivered |
*
|
1 ½ | cups |
cheddar cheese, very old, sharp
|
*
|
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
12 | each |
corn tortillas (6-inch)
whole, cut in to 1 inch squares |
*
|
7.1E+2 | ml |
chicken
baked , chopped |
|
2.5 | ml |
oregano
|
|
1 | x |
salt
to taste |
*
|
1 | x |
black pepper
to taste |
*
|
1.5 | each |
soup, cream of chicken
cans, undiluted |
*
|
473 | ml |
sour cream
|
*
|
237 | ml |
mushrooms
sauteed , drained |
*
|
115.6 | ml/g |
green chili peppers
canned |
|
1 | Whole |
onions
chopped |
*
|
118 | ml |
almonds
slivered |
*
|
355 | ml |
cheddar cheese, very old, sharp
|
*
|
Directions
Cut tortillas in 1inch square pieces and put on bottom of a large flat well greased casserole.
Mix all ingredients accept chicken soup and cheese.
Cover chicken mixture with chicken soup.
Refrigerate 24 hours.
Top with cheese and bake 350℉ (180℃) for 1 hour.