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Acapulco Chicken Enchilada

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Recipe

Try this spicy and scrumptious chicken dish that just might have you drooling when it's done cooking!

 

Yield

3 servings

Prep

10 min

Cook

15 min

Ready

25 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 cups chicken
cooked, shredded
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½ cup scallions, spring or green onions
scallions, minced
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½ cup almonds
chopped, blanched
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½ teaspoon salt
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3 cups enchilada sauce
*
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8 each corn tortillas (6-inch)
fresh
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¾ cup sour cream
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½ cup cheddar cheese
shredded
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½ cup olives
sliced
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1 x sour cream
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1 x scallions, spring or green onions
chopped
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2 tablespoons vegetable oil
vegetable
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cup onions
chopped
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¼ cup green bell peppers
chopped
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1 clove garlic
minced
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1 cup tomato paste
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1 cup water
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1 teaspoon chili powder
(or more)
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1 teaspoon salt
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½ teaspoon oregano
dried
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml chicken
cooked, shredded
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118 ml scallions, spring or green onions
scallions, minced
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118 ml almonds
chopped, blanched
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2.5 ml salt
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7.1E+2 ml enchilada sauce
*
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8 each corn tortillas (6-inch)
fresh
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177 ml sour cream
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118 ml cheddar cheese
shredded
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118 ml olives
sliced
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1 x sour cream
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1 x scallions, spring or green onions
chopped
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3E+1 ml vegetable oil
vegetable
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158 ml onions
chopped
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59 ml green bell peppers
chopped
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1 clove garlic
minced
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237 ml tomato paste
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237 ml water
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5 ml chili powder
(or more)
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5 ml salt
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2.5 ml oregano
dried
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Directions

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 sauté pan over med-high heat; add onion, bell pepper, and garlic. Sauté until vegetables are soft. Stir in tomato paste, water, chili powder, salt and oregano. Blend well. Lower heat, cover and simmer for 5 minutes.

Preheat oven to 350℉ (180℃). Lightly oil bottom of shallow oven proof casserole dish.

Dip a tortilla in hot sauce until partially saturated. Then place tortilla in casserole dish; fill with ⅛ of chicken mixture, and top w/1 tablespoon 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 minutes or until cheese and sauce are hot and bubbling. Serve with additional sour cream and chopped scallions on the side.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 461g (16.3 oz)
Amount per Serving
Calories 63754% from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 1547mg 64%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 21%
Sugars g
Protein 104g
Vitamin A 48% Vitamin C 60%
Calcium 29% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
 

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