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Acapulco Chicken Enchiladas Recipe
|Vegetable oil||4 Tablespoon (Adjust Quantity As Needed)|
|Diced cooked chicken/Chicken||3 Cup (48 tbs)|
|Chopped ripe olives||3⁄4 Cup (12 tbs)|
|Slivered almonds||1 Cup (16 tbs)|
|Shredded mild cheddar cheese||1⁄2 Cup (8 tbs)|
|Sauce||1⁄2 Cup (8 tbs)|
|Shredded mild cheddar cheese||1 1⁄2 Cup (24 tbs) (For Garnish)|
|Sour cream||2 Cup (32 tbs) (For Garnish)|
Serving size: Complete recipe
Calories 5306 Calories from Fat 3240
% Daily Value*
Total Fat 367 g564.1%
Saturated Fat 138.9 g694.7%
Trans Fat 0 g
Cholesterol 1046.8 mg
Sodium 6453.1 mg268.9%
Total Carbohydrates 246 g82.1%
Dietary Fiber 49.4 g197.6%
Sugars 39.9 g
Protein 281 g561.3%
Vitamin A 149.8% Vitamin C 52.1%
Calcium 288.6% Iron 132.8%
*Based on a 2000 Calorie diet
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.