Acapulco Chicken Enchilada Recipe
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Ingredients : Acapulco Chicken Enchilada Recipe
3 cups Chicken, cooked, shredded
1/2 cup Scallions, w/green, minced
1/2 cup Almonds, chopped, blanched
1/2 tsp Salt
3 cups Enchilada Chili Sauce, *
8 Fresh corn tortillas
3/4 cup Sour cream
1/2 cup Shredded Cheddar cheese
1/2 cup Sliced ripe olives
FOR GARNISH
Sour cream and scallions
ENCHILADA SAUCE
2 tbsp Vegetable oil
2/3 cup Onion, chopped
1/4 cup Green bell pepper, chopped
1 Garlic clove, minced
1 cup Tomato paste
1 cup Water
1 tsp Chili powder, (or more)
1 tsp Salt
1/2 tsp Dried oregano
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 vegs. are soft. Stir in tomato paste, water, chili
powder, salt and oregano. Blend well. Lower heat, cover and simmer for 5
mins. Preheat oven to 350 deg. Lightly oil bottom of shallow ovenproof
casserole dish. Dip a tortilla in hot sauce until partially saturated.
Then place tortilla in cass. dish; fill with 1/8 of chicken mixture, and
top w/1 T 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 mins. or until cheese and sauce are hot and bubbling. Serve with
additional sour cream and chopped scallions on the side. Judy
Garnett/pjxg05a RaleighNC
Converted by MC_Buster.
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