Acapulco Enchiladas
- 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
- 12 corn tortillas
- salad oil
- 1 1/2 c. (about 6 oz.) shredded sharp Cheddar cheese
- 2 c. sour cream
- 4 Tbsp. minced green onion
- 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
- oftach
- tortillatnd
- roll to enclose.
- Place enchiladas,
- seam
- side
- down in shallow ungreased 9 x 13-inch baking
- dish.
- Toptith
- remaining
- saucetnd
- sprinkle with cheese.
- Bake
- uncovered
- in a 350u0b0 oven for 15 to 20 minutes, or until heated through.
- Mix sour cream with onion and serve cold totpoon over.
- Makes 12 enchiladas (about 4 to 6 servings).
chicken, chopped ripe olives, almonds, enchilada sauce, corn tortillas, salad oil, cheddar cheese, sour cream, green onion
Taken from www.cookbooks.com/Recipe-Details.aspx?id=699042 (may not work)