Chicken Acapulco With Peanuts
Chicken Acapulco With Peanuts features tender chicken in a creamy, cheesy sauce with mushrooms, green chilies, and peanuts, perfect for a flavorful Mexican-inspired meal for the family.
Ingredients
- 1 medium onion, chopped ⓘ
- 1 Tbsp margarine ⓘ
- 3 c chopped cooked chicken ⓘ
- 2 cans cream of chicken soup ⓘ
- 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 taste ⓘ
- 1/8 tsp pepper ⓘ
- 8 (10-inch) flour tortillas ⓘ
- 1 c shredded sharp Cheddar cheese ⓘ
Instructions
- Saute chopped onion in margarine in a small saucepan until tender.
- In a large bowl, mix the sauteed onion with cream of chicken soup, sour cream, sliced mushrooms, chopped green chilies, chopped peanuts, salt, and pepper, mixing well.
- Reserve one can of cream of chicken soup.
- Spoon 2/3 cup of the chicken mixture in the center of each flour tortilla.
- Roll up the tortillas and place them seam side down in a lightly greased 13 x 9 x 2-inch pan.
- Combine shredded Cheddar cheese with the remaining can of cream of chicken soup.
- Spread the cheese mixture evenly over the rolled tortillas.
- Bake uncovered at 350°F for 35 minutes.
Tips & Substitutions
For a creamier texture, consider adding an additional cup of sour cream or a dollop of cream cheese to the chicken mixture. If you prefer a bit of spice, add some diced jalapeños along with the green chilies. For a healthier twist, substitute whole wheat tortillas and try using rotisserie chicken to save time. This dish is reminiscent of other Mexican recipes like Chicken Con Queso.
Serving Suggestions
Serve Chicken Acapulco with a side of Mexican rice or a fresh green salad for a complete meal. Top with fresh cilantro, diced tomatoes, or avocado for added flavor and freshness. It pairs beautifully with Zesty Chicken Taco Rice Salad for a delightful dinner spread. This dish is perfect for gatherings or family dinners.
Storage & Reheating
Leftover Chicken Acapulco can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 20 minutes, or until heated through. You can also microwave individual portions for a quick meal, covering with a damp paper towel to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Acapulco With Peanuts contains roughly 1237 calories, with 51g protein, 126g carbohydrates, and 65g fat. It is an excellent source of vitamin C (187% of the Daily Value), protein (101% of the Daily Value), and dietary fiber (97% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of chicken?
Yes, you can substitute cooked turkey or even shredded beef for a different flavor profile. Just ensure the meat is fully cooked and seasoned to your liking before mixing it with the other ingredients.
Is it possible to make this dish vegetarian?
Absolutely! Replace the chicken with a mix of sautéed vegetables such as bell peppers, zucchini, and corn. You can also use beans for added protein, making it a hearty vegetarian option.
Can I freeze Chicken Acapulco?
Yes, this dish freezes well. Assemble the tortillas and the cheese mixture, but do not bake them. Wrap tightly and freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator and bake as directed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).