Acapulco Chicken Enchilada
Ingredients:
3 cups chicken, cooked, shredded
1/2 cup green onions, scallions, minced
1/2 cup almonds, chopped, blanched
1/2 teaspoon salt
3 cups enchilada chili sauce, *
8 each corn tortillas, fresh
3/4 cup sour cream
1/2 cup cheddar cheese, shredded
1/2 cup ripe olives, sliced
1 sour cream
1 green onions, chopped
2 tablespoons oil, vegetable
2/3 cup onion, chopped
1/4 cup green bell pepper, chopped
1 clove garlic, minced
1 cup tomato paste
1 cup water
1 teaspoon chili powder, (or more)
1 teaspoon salt
1/2 teaspoon oregano, dried
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 pan over med-high heat; add onion, bell pepper, and garlic. Saute 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 degrees F. 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 1/8 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.
B-man
