Enchiladas Acapulco Style Recipe

From Dorothy McNett's Recipe Book.

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Enchiladas Acapulco Style

From Dorothy McNett's recipes at www.dorothymcnett.com. Chicken, olives, almonds and a spicy tomato sauce seem to make this be Enchiladas de Acapulco. Make your own Chile Tomato Sauce, (see recipe) or use some ready made.

2 cups cooked chicken, diced
1/2 cup chopped ripe olives
1 cup coarsely chopped raw almonds

3 cups Chile Tomato Sauce

12 corn tortillas
lard, or other oil for frying

1 1/2 cups sharp cheddar cheese, shredded

2 cups sour cream
4-5 green onions, minced

First make the Chile Tomato Sauce, or if using a ready made one heat it and place in a round cake pan which is a bit larger than the tortillas. Preheat oven to 350 degrees. When ready to cook, the sauce should be hot and ready for dipping. Combine the diced cooked chicken, chopped olives and almonds in a bowl and set aside. In a heavy bottomed fry pan, heat enough lard or oil to be about 1/4 - 1/2 inch in depth, over medium heat. Dip each tortilla, one at a time, into the hot oil and fry just a few seconds until it begins to blister and becomes limp. Do not crispen. Remove with tongs and quickly dip into the warm chile sauce and place out flat on a cutting board or cookie sheet. Repeat with remaining tortillas. Spoon some of the chicken filling along the center of each tortilla. Roll and place with the seam side down in a shallow baking dish. Top with the rest of the sauce and sprinkle with the cheese. Bake 15-20 minutes to heat thoroughly. In meantime, combine the sour cream with the minced green onions. Serve the cold sauce with the hot enchiladas.

Recipe created 2014-04-29.

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