Acapulco Enchiladas
Acapulco Enchiladas is an moderately easy dinner. Made with 2 c. diced cooked chicken or turkey, 1/2 c. chopped ripe olives, 1 c. slivered or coarsely chopped almonds, 3 c. canned enchilada sauce, heated and 12 corn tortillas, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
Combine chicken, olives, almonds and enough sauce to moisten
(about 1/3 cup); set aside.
Fry tortillas in oil and dip into heated enchilada sauce.
Evenly spoon chicken mixture down center of each tortilla and roll to enclose.
Place enchiladas, down in shallow ungreased 9 x 13-inch baking
Top with remaining sauce and sprinkle with cheese.
Uncovered in a 350Β° oven for 15 to 20 minutes, or until heated through.
Mix sour cream with onion and serve cold to spoon over.
Makes 12 enchiladas (about 4 to 6 servings).
π· Perfect Pairings
Complete your meal with these
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