Recipe - Mexican Chicken Crepes

2 cup Diced cooked chicken
1 cn Sliced mushrooms; (4 ounce)
drained
2 tablespoon Diced green chiles
One fourth cup Onion; chopped
One fourth cup Celery; minced
One fourth cup Toasted cut or sliced up almonds
One half pt Sour cream
1 cn Cream of chicken soup; (10
Three fourths ounce)
8 Corn tortillas
2 tablespoon Dry sherry
One half cup Shredded cheddar cheese

1. Combine chicken, mushrooms, green chiles, onion, celery, almonds, sour
cream and One half 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 One half 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 One half 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@keyway.net

Posted to recipeludigest Volume 01 Number 208 by "Diane Geary"
diane@keyway.net on Nov 6, 1997