Acapulco Enchiladas
2 cups diced cooked chicken or turkey
1/2 cup chopped ripe olives
1 cup slivered or coarsely chopped almonds
3 cups Mexican Enchilada Sauce*
12 corn tortillas (7-inch)
Vegetable oil for frying
1 1/2 cups shredded sharp cheddar cheese
1 cup sour cream
2 tablespoons minced green onions
3 cups Mexican Enchilada Sauce*
10 dried Mexican chiles (pasillas)
1 clove garlic
1/4 cup vegetable oil
1 teaspoon each salt and dried oregano
1/4 teaspoon ground cumin seeds
1/4 cup tomato purée (optional)
Preparation
Toast chiles in a hot oven (400°) for 3 or 4 minutes. Shake out seeds. Cover with 5 cups warm water; soak until soft. Place chiles and water in a blender with garlic, oil, salt, oregano, and cumin. Whirl until smooth (or grind in a food processor). Pour into a pan; add tomato purée. Simmer 10 minutes.
Yield Makes 3 cups
-
Combine chicken, olives, almonds, and enough of the enchilada sauce to
moisten (about 1/3 cup). 2. Use tongs to dip the tortillas into medium-hot
oil. Fry tortillas just a few seconds, until they bubble and are limp–do
not fry crisp. -
Dip fried tortilla into heated enchilada sauce as soon as it comes out of
the hot fat. A cake pan just larger than the tortilla is an ideal utensil. -
Lay sauce-dipped tortilla out on a board or pan. (This part of enchilada
making is admittedly slightly messy, but well worth the trouble.) Generously
spoon the chicken filling in the center of the tortilla. -
Turn tortilla over the filling, roll, and place (with the flap pointing
down) in baking pan. Fry, dip, fill, and roll remaining tortillas. Ladle
additional enchilada sauce over enchiladas and top with cheddar. Place
enchiladas in a moderate oven (350°) for 15 to 20 minutes–or until
thoroughly heated. Mix cold sour cream with onions and serve as a sauce.
Yields Makes 12 enchiladas (use two 9- by 13-inch baking pans)