Acapulco Chicken Enchilada
3 c Chicken cooked, shredded
1/2 c Scallions w/green; minced
1/2 c Almonds chopped, blanched
1/2 ts Salt
3 c Enchilada Chili Sauce
8 Fresh corn tortillas
3/4 c Sour cream
1/2 c Shredded Cheddar cheese
1/2 c Sliced ripe olives
Sour cream and scallions
2 tb Vegetable oil
2/3 c Onion chopped
1/4 c Green bell pepper chopped
1 Garlic clove minced
1 c Tomato paste
1 c Water
1 t Chili powder(or more)
1 t Salt
1/2 ts Dried oregano
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 mins.
Preheat oven to 350 degrees. Lightly oil bottom of shallow ovenproof
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
with 1 T 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.