Acapulco Chicken Enchiladas Recipe
Ingredients
| Tortillas | 12 | |
| Vegetable oil | ||
| Butter | 2 Tablespoon (Filling:) | |
| 3 cups diced cooked chicken or turkey | ||
| Ripe olives | 3/4 Cup (16 tbs), chopped (Filling:) | |
| Slivered almonds | 1 Cup (16 tbs) (Filling:) | |
| 1/2 cup shredded mild Cheddar cheese | ||
| Sauce | 1/2 Cup (16 tbs) (Filling:) | |
| 1-1/2 cups shredded mild Cheddar cheese | ||
| Sour cream | 2 Cup (16 tbs) (Garnish:) | |
Directions
Filling: Melt the butter in a skillet and add the ingredients.
Cook until heated through.
Sauce: Heat oil in a saucepan and cook onion and garlic 5 minutes.
Add remaining ingredients and simmer 30 minutes.
Pour through strainer.
To Assemble: Fry the tortillas quickly in oil, drain and dip in sauce.
Place filling on each and roll tightly.
Place side by side in baking dish.
Spoon remaining sauce over and sprinkle with cheese.
Bake in 350° oven 15 minutes.
Tbp with sour cream.
Cook until heated through.
Sauce: Heat oil in a saucepan and cook onion and garlic 5 minutes.
Add remaining ingredients and simmer 30 minutes.
Pour through strainer.
To Assemble: Fry the tortillas quickly in oil, drain and dip in sauce.
Place filling on each and roll tightly.
Place side by side in baking dish.
Spoon remaining sauce over and sprinkle with cheese.
Bake in 350° oven 15 minutes.
Tbp with sour cream.
Chef
