Acapulco Enchiladas With Cilantro Cream Sauce

Acapulco Enchiladas With Cilantro Cream Sauce

Cilantro Cream Sauce:
1/4 Teaspoon minced garlic
1/2 Teaspoon salt
1 Cup sour cream
2 Tablespoons chopped onion
2 Tablespoons chopped cilantro
1 Dash sugar

6 corn tortillas
Oil or lard
11/2 Cup shredded cooked chicken
6 Tablespoons minced onion
2 Cans Salsa Con Tomatillo (tomatillo salsa)
Shredded Jack cheese
Pitted black olives
Avocado slices
Sliced peeled tomatoes

• Cilantro Cream Sauce: Puree garlic with salt. Combine sour cream, onion,
cilantro and sugar. Add garlic mixture and stir gently to blend well.

• Enchiladas: Heat tortillas, one at a time, in oil until soft. Place1/4 cup
shredded cooked chicken in center of each tortilla, then sprinkle with 1
tablespoon onion. Spread a little Salsa Con Tomatillos on top.

• Roll enchiladas, and place, seam-side down, in shallow baking dish. Cover
with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.

• Bake at 400ºF about 10 minutes, or until hot and cheese melts. Serve with
dollop of Sour Cream Sauce and garnish with olives, avocado and tomato

Makes 6 enchiladas

Source: Acapulco Restaurants