Acapulco Chicken Enchilada Recipe

Name: Acapulco Chicken Enchilada Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. Chicken, cooked, shredded; 1/2 c. Scallions, w/green, chopped; 1/2 c. Almonds, minced, blanched; 1/2 tsp Salt; 3 c. Enchilada Chili Sauce, *; 8 x Fresh corn tortillas; 3/4 c. Lowfat sour cream; 1/2 c. Shredded Cheddar cheese; 1/2 c. Sliced ripe olives; Lowfat sour cream and scallions; 2 Tbsp. Vegetable oil; 2/3 c. Onion, minced; 1/4 c. Green bell pepper, minced; 1 x Garlic clove, chopped; 1 c. Tomato paste; 1 c. Water; 1 tsp Chili pwdr, (or possibly more); 1 tsp Salt; 1/2 tsp Dry oregano

Servings: persons

3 c. Chicken, cooked, shredded
1/2 c. Scallions, w/green, chopped
1/2 c. Almonds, minced, blanched
1/2 tsp Salt
3 c. Enchilada Chili Sauce, *
8 x Fresh corn tortillas
3/4 c. Lowfat sour cream
1/2 c. Shredded Cheddar cheese
1/2 c. Sliced ripe olives
Lowfat sour cream and scallions
2 Tbsp. Vegetable oil
2/3 c. Onion, minced
1/4 c. Green bell pepper, minced
1 x Garlic clove, chopped
1 c. Tomato paste
1 c. Water
1 tsp Chili pwdr, (or possibly more)
1 tsp Salt
1/2 tsp Dry oregano

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/fry pan over med-high heat; add in onion, bell pepper, and garlic.
5
Saute/fry till vegs.
6
are soft.
7
Stir in tomato paste, water, chili pwdr, salt and oregano.
8
Blend well.
9
Lower heat, cover and simmer for 5 mins.
10
Preheat oven to 350 deg.
11
Lightly oil bottom of shallow ovenproof casserole dish.
12
Dip a tortilla in warm sauce till partially saturated.
13
Then place tortilla in cass.
14
dish; fill with 1/8 of chicken mix, and top w/1 Tablespoons lowfat sour cream; roll into an enchilada.
15
Place in dish seam side down.
16
Repeat with remaining tortillas.
17
When casserole is filled, drizzle remaining sauce over top.
18
Sprinkle with cheese and top with olives.
19
Bake for 15 mins.
20
or possibly till cheese and sauce are warm and bubbling.
21
Serve with additional lowfat sour cream and minced scallions on the side.
22
Judy Garnett/pjxg05a RaleighNC

987

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 3 c. Chicken, cooked, shredded, 1/2 c. Scallions, w/green, chopped, 1/2 c. Almonds, minced, blanched, 1/2 tsp Salt, and more.

Yes, Acapulco Chicken Enchilada Recipe 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.

That's it — enjoy your meal!