Acapulco Chicken Enchilada
Try this spicy and scrumptious chicken dish that just might have you drooling when it's done cooking!
Yield
3 servingsPrep
10 minCook
15 minReady
25 minIngredients
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.