Chicken Acapulco With Peanuts

• 1 medium onion, chopped
• 1 Tbsp. margarine
• 3 c. chopped, cooked chicken (suggestion: 3 large breasts)
• 2 cans cream of chicken soup (undiluted)
• 1 (8 oz.) carton sour cream
• 1 (4.5 oz.) jar sliced mushrooms, drained
• 1 (4 oz.) can chopped green chilies, drained
• 1/2 c. chopped dry roasted, unsalted peanuts
• salt to suit your taste
• 1/8 tsp. pepper
• 8 (10-inch) flour tortillas
• 1 c. shredded sharp Cheddar cheese

1. Saute onion in margarine in a small saucepan until tender.
2. In a large bowl, mix the sauteed onion with the next 8 ingredients, mixing well.
3. Reserve 1 can of soup.
4. Spoon 2/3 cup of chicken mixture in center of each tortilla.
5. Roll up; place, seam side down, in a lightly greased 13 x 9 x 2-inch pan.
6. Combine the shredded cheese and 1 can cream of chicken soup.
7. Spread over the tortillas.
8. Bake, uncovered, at 350u0b0 for 35 minutes.
9. Yields 4 servings.

onion, margarine, chicken, cream of chicken soup, sour cream, mushrooms, green chilies, peanuts, salt, pepper, flour tortillas, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=608213 (may not work)