Email to Magnolia Lane      

Acapulco Chicken Enchiladas

Source of Recipe

Mercyteapot


List of Ingredients

3 c Chicken; cooked, shredded
1/2 c Scallions; w/green; minced
1/2 c Almonds; chopped, blanched
1/2 ts Salt
3 c Enchilada Chili Sauce (recipe below)
8 Fresh corn tortillas
3/4 c Sour cream
1/2 c Shredded Cheddar cheese
1/2 c Sliced ripe olives

GARNISH:
Sour cream and scallions

ENCHILADA SAUCE:
2 tb Vegetable oil
3/4 c Onion; chopped
1/4 c Green bell pepper; chopped
1 Garlic clove; minced
1 c Tomato paste
1 c Water
1 ts Chili powder; (or more)
1 ts Salt
1/2 ts Dried oregano


Recipe

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 vegetables 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 casserole 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.