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Mona's Acapulco Chicken
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 | Preparation | 24 hours |
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| Cooking | 0 hours |
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| Ready In | 24 hours |
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Ingredients
| 12 |
each |
corn tortillas |
whole, cut in to 1 inch squares |
| 3 |
cups |
chicken |
baked , chopped |
| 1/2 |
teaspoon |
oregano |
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| 1 |
x |
salt |
to taste |
| 1 |
x |
black pepper |
to taste |
| 1 1/2 |
each |
soup, cream of chicken |
cans, undiluted |
| 1 |
Pint |
sour cream |
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| 1 |
cup |
mushrooms |
sauteed , drained |
| 4 |
ounces |
green chili peppers |
canned |
| 1 |
Whole |
onion |
chopped |
| 1/2 |
cup |
almonds |
slivered |
| 1 1/2 |
cups |
cheddar cheese, very old, sharp |
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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 degrees for 1 hour.
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