Acapulco Chicken Enchilada

Name: Acapulco Chicken Enchilada
Yield: 3
Cuisine: Mexican
Ingredients: chicken; scallions, spring or green onions; almonds; salt; enchilada sauce; corn tortillas (6-inch); sour cream; cheddar cheese; olives; sour cream; scallions, spring or green onions; vegetable oil; onions; green bell peppers; garlic; tomato paste; water; chili powder; salt; oregano

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
½	cup	scallions, spring or green onions scallions, minced
½	cup	almonds chopped, blanched	*
½	teaspoon	salt
3	cups	enchilada sauce *	*
8	each	corn tortillas (6-inch) fresh	*
¾	cup	sour cream
½	cup	cheddar cheese shredded
½	cup	olives sliced	*
1	x	sour cream	*
1	x	scallions, spring or green onions chopped	*
2	tablespoons	vegetable oil vegetable
⅔	cup	onions chopped
¼	cup	green bell peppers chopped
1	clove	garlic minced
1	cup	tomato paste
1	cup	water
1	teaspoon	chili powder (or more)
1	teaspoon	salt
½	teaspoon	oregano dried

Ingredients

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

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.