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Acapulco Chicken Enchilada

Ingredients
3cupschicken, cooked, shredded
1/2cupgreen onions, scallions, minced
1/2cupalmonds, chopped, blanched
1/2teaspoonsalt
3cupsenchilada chili sauce, *
8eachcorn tortillas, fresh
3/4cupsour cream
1/2cupcheddar cheese, shredded
1/2cupripe olives, sliced
1sour cream
1green onions, chopped
2tablespoonsoil, vegetable
2/3cuponion, chopped
1/4cupgreen bell pepper, chopped
1clovegarlic, minced
1cuptomato paste
1cupwater
1teaspoonchili powder, (or more)
1teaspoonsalt
1/2teaspoonoregano, dried

Directions:

In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside.

To prepare chili sauce, heat oil in saute pan over med-high heat; add onion, bell pepper, and garlic. Saute until vegetables are soft. Stir in tomato paste, water, chili powder, salt and oregano. Blend well. Lower heat, cover and simmer for 5 minutes.

Preheat oven to 350 degrees F. Lightly oil bottom of shallow oven proof casserole dish.

Dip a tortilla in hot sauce until partially saturated. Then place tortilla in casserole dish; fill with 1/8 of chicken mixture, and top w/1 tablespoon sour cream; roll into an enchilada.

Place in dish seam side down. Repeat with remaining tortillas. When casserole is filled, drizzle remaining sauce over top.

Sprinkle with cheese and top with olives. Bake for 15 minutes or until cheese and sauce are hot and bubbling. Serve with additional sour cream and chopped scallions on the side.





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