Acapulco Chicken Enchilada Recipe

Name: Acapulco Chicken Enchilada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups chicken cooked, shredded; 1/2 cup scallions, spring or green onions scallions, minced; 1/2 cup almonds chopped, blanched; 1/2 teaspoon salt; 3 cups enchilada sauce *; 8 each corn tortillas (6-inch) fresh; 3/4 cup sour cream; 1/2 cup cheddar cheese shredded; 1/2 cup olives sliced; 1 x sour cream; 1 x scallions, spring or green onions chopped; 2 tablespoons vegetable oil vegetable; ⅔ cup onions chopped; 1/4 cup green bell peppers chopped; 1 clove garlic minced; 1 cup tomato paste; 1 cup water; 1 teaspoon chili powder (or more); 1 teaspoon salt; 1/2 teaspoon oregano dried

Servings: persons

3 cups chicken cooked, shredded
1/2 cup scallions, spring or green onions scallions, minced
1/2 cup almonds chopped, blanched
1/2 teaspoon salt
3 cups enchilada sauce *
8 each corn tortillas (6-inch) fresh
3/4 cup sour cream
1/2 cup cheddar cheese shredded
1/2 cup olives sliced
1 x sour cream
1 x scallions, spring or green onions chopped
2 tablespoons vegetable oil vegetable
⅔ cup onions chopped
1/4 cup green bell peppers chopped
1 clove garlic minced
1 cup tomato paste
1 cup water
1 teaspoon chili powder (or more)
1 teaspoon salt
1/2 teaspoon oregano dried

1
In small bowl, toss together cooked shredded chicken, scallions, and almonds.
2
Sprinkle on salt.
3
Mix and set aside.
4
To prepare chili sauce, heat oil in saute pan over med-high heat; add onion, bell pepper, and garlic.
5
Saute until vegetables are soft.
6
Stir in tomato paste, water, chili powder, salt and oregano.
7
Blend well.
8
Lower heat, cover and simmer for 5 minutes.
9
Preheat oven to 350F (180C).
10
Lightly oil bottom of shallow oven proof casserole dish.
11
Dip a tortilla in hot sauce until partially saturated.
12
Then place tortilla in casserole dish; fill with 18 of chicken mixture, and top w/1 tablespoon sour cream; roll into an enchilada.
13
Place in dish seam side down.
14
Repeat with remaining tortillas.
15
When casserole is filled, drizzle remaining sauce over top.
16
Sprinkle with cheese and top with olives.
17
Bake for 15 minutes or until cheese and sauce are hot and bubbling.
18
Serve with additional sour cream and chopped scallions on the side.

887

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 cups chicken cooked, shredded, 1/2 cup scallions, spring or green onions scallions, minced, 1/2 cup almonds chopped, blanched, 1/2 teaspoon salt, and more.

Yes, Acapulco Chicken Enchilada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Acapulco Chicken Enchilada

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