• Acapulco Chicken Enchilada

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    • 3 c. Chicken, cooked, shredded
    • 1/2 c. Scallions, w/green, chopped
    • 1/2 c. Almonds, minced, blanched
    • 1/2 tsp Salt
    • 3 c. Enchilada Chili Sauce, *
    • 8 x Fresh corn tortillas
    • 3/4 c. Lowfat sour cream
    • 1/2 c. Shredded Cheddar cheese
    • 1/2 c. Sliced ripe olives
    • Lowfat sour cream and scallions
    • 2 Tbsp. Vegetable oil
    • 2/3 c. Onion, minced
    • 1/4 c. Green bell pepper, minced
    • 1 x Garlic clove, chopped
    • 1 c. Tomato paste
    • 1 c. Water
    • 1 tsp Chili pwdr, (or possibly more)
    • 1 tsp Salt
    • 1/2 tsp Dry oregano


    1. 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 saute/fry pan over med-high heat; add in onion, bell pepper, and garlic.
    2. Saute/fry till vegs. are soft. Stir in tomato paste, water, chili pwdr, salt and oregano. Blend well. Lower heat, cover and simmer for 5 mins. Preheat oven to 350 deg. Lightly oil bottom of shallow ovenproof casserole dish.
    3. Dip a tortilla in warm sauce till partially saturated. Then place tortilla in cass. dish; fill with 1/8 of chicken mix, and top w/1 Tablespoons lowfat 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.
    4. Sprinkle with cheese and top with olives. Bake for 15 mins. or possibly till cheese and sauce are warm and bubbling. Serve with additional lowfat sour cream and minced scallions on the side. Judy Garnett/pjxg05a RaleighNC

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