Acapulco Enchiladas – a delicious recipe with chicken, chopped ripe olives, almonds, corn tortillas, Vegetable oil, cheddar cheese. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Combine chicken, olives, almonds, and enough of the enchilada sauce to moisten (about 1/3 cup).
2
Use tongs to dip the tortillas into medium-hot oil. Fry tortillas just a few seconds, until they bubble and are limp--do not fry crisp.
3
Dip fried tortilla into heated enchilada sauce as soon as it comes out of the hot fat. A cake pan just larger than the tortilla is an ideal utensil.
4
Lay sauce-dipped tortilla out on a board or pan. (This part of enchilada making is admittedly slightly messy, but well worth the trouble.) Generously spoon the chicken filling in the center of the tortilla.
5
Turn tortilla over the filling, roll, and place (with the flap pointing down) in baking pan. Fry, dip, fill, and roll remaining tortillas. Ladle additional enchilada sauce over enchiladas and top with cheddar. Place enchiladas in a moderate oven (350u00b0) for 15 to 20 minutes--or until thoroughly heated. Mix cold sour cream with onions and serve as a sauce.
6
Note: Nutritional analysis is per serving.
952
kcal
Calories
51
g
Fat
69
g
Carbs
66
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups diced cooked chicken or turkey, 1/2 cup chopped ripe olives, 1 cup slivered or coarsely chopped almonds, 12 corn tortillas (7-inch), and more.
Yes, Acapulco Enchiladas 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.
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