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Recipe Name: Acapulco Chicken Enchilada Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Poultry Comments:
Preparation Time:
Number of Servings: 3

3 Cup(s) Chicken, cooked shredded
1/2 Cup(s) Scallions, w/green minced
1/2 Cup(s) Almonds, chopped blanched
1/2 Teaspoon(s) Salt
3 Cup(s) Enchilada Chili Sauce, *
8 Fresh corn tortillas
3/4 Cup(s) Sour cream
1/2 Cup(s) Shredded cheddar cheese
1/2 Cup(s) Sliced ripe olives
Sour cream and scallions
2 Tablespoon(s) Vegetable oil
2/3 Cup(s) Onion, chopped
1/4 Cup(s) Green bell pepper, chopped
1 Garlic clove, minced
1 Cup(s) Tomato paste
1 Cup(s) Water
1 Teaspoon(s) Chili powder, or more
1/2 Teaspoon(s) 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 vegs. 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 deg. Lightly oil bottom of shallow
ovenproof casserole dish. Dip a tortilla in hot sauce until partially
saturated. Then place tortilla in cass. dish; fill with 1/8 of chicken
mixture, and top w/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 mins. or until cheese and sauce are hot
and bubbling. Serve with additional sour cream and chopped scallions
on the side. Judy Garnett/pjxg05a RaleighNC From Gemini's MASSIVE
MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 717
Calories From Fat: 390
Total Fat: 44.9g
Cholesterol: 49.7mg
Sodium: 2972.5mg
Potassium: 1563.2mg
Carbohydrates: 62.7g
Fiber: 11.7g
Sugar: 16.1g
Protein: 24.2g

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