Acapulco Chicken Enchiladas
From chefmeow 16 years agoIngredients
- 3 cups chicken cooked and shredded shopping list
- 1/2 cup scallions with green minced shopping list
- 1/2 cup almonds chopped and blanched shopping list
- 1/2 teaspoon salt shopping list
- 2 tablespoons vegetable oil shopping list
- 2/3 cup white onion chopped shopping list
- 1/4 cup green bell pepper chopped shopping list
- 1 garlic clove minced shopping list
- 1 cup tomato paste shopping list
- 1 cup water shopping list
- 1 tablespoon chili powder shopping list
- 1 tablespoon salt shopping list
- 1/2 teaspoon dried oregano shopping list
- 8 fresh corn tortillas shopping list
- 3/4 cup sour cream shopping list
- 1/2 cup shredded cheddar cheese shopping list
- 1/2 cup sliced ripe olives shopping list
How to make it
- In small bowl toss together chicken, scallions and almonds.
- Sprinkle on salt then mix and set aside.
- Heat oil in sauté pan over medium heat then add onion, bell pepper and garlic.
- Sauté until vegetables are soft then stir in tomato paste, water, chili powder, salt and oregano and blend well.
- Lower heat then cover and simmer 5 minutes.
- Preheat oven to 350.
- Lightly oil a casserole dish.
- Dip a tortilla in hot sauce until partially saturated then place tortilla in casserole dish and fill with 1/8 of the chicken mixture.
- Top with 1 tablespoon sour cream then roll into an enchilada.
- Place in dish seam side down.
- Repeat with remaining tortillas.
- When casserole is filled drizzle remaining sauce over top then sprinkle with cheese and olives.
- Bake 15 minutes.
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