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Acapulco Enchiladas with Cilantro Cream




Source of Recipe


Acapulco Restaurants


List of Ingredients





Cilantro Cream Sauce:
1⁄4 teaspoon minced garlic
1⁄2 teaspoon salt
1 cup sour cream
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 dash sugar

Enchiladas:
6 corn tortillas
Oil or lard
11⁄2 cups shredded cooked chicken
6 tablespoons minced onion
2 cans Salsa Con Tomatillo (tomatillo salsa)
Shredded Jack cheese
Pitted black olives
Avocado slices
Sliced peeled tomatoes



Recipe



Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion, cilantro and sugar. Add garlic mixture and stir gently to blend well.

� Enchiladas: Heat tortillas, one at a time, in oil until soft. Place1⁄4 cup shredded cooked chicken in center of each tortilla, then sprinkle with 1 tablespoon onion. Spread a little Salsa Con Tomatillos on top.

� Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.

� Bake at 400�F about 10 minutes, or until hot and cheese melts. Serve with dollop of Sour Cream Sauce and garnish with olives, avocado and tomato slices.
Yield: Makes 6 enchiladas