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Acapulco Chicken Enchilada Recipe - Cooking Index

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Acapulco Chicken Enchilada

Type: Chicken, Poultry
Serves: 3 people

Recipe Ingredients

3 cups 187g / 6.6ozChicken; cooked - shredded
1/2 cup 46g / 1.6ozScallions; w/green - minced
1/2 cup 46g / 1.6ozAlmonds; chopped - blanched
1/2 teaspoon 2.5mlSalt
3 cups 711mlEnchilada chili sauce - *
8   Fresh corn tortillas
3/4 cup 177mlSour cream
1/2 cup 73g / 2.6ozShredded cheddar cheese
1/2 cup 118mlSliced ripe olives
  For Garnish
  Sour cream and scallions
  Enchilada Sauce
2 tablespoons 30mlVegetable oil
2/3 cup 41g / 1.4ozOnion - chopped
1/4 cup 36g / 1.3ozGreen bell pepper - chopped
1   Garlic clove - minced
1 cup 237mlTomato paste
1 cup 237mlWater
1 teaspoon 5mlChili powder - (or more)
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlDried oregano

Recipe Instructions

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 minutes. 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 minutes. or until cheese and sauce are hot and bubbling. Serve with additional sour cream and chopped scallions on the side.

Source:
JOHN ASH SHOW #JA9761

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