Acapulco Chicken Enchilada

Cook: 15 minutes
Total: 25 minutes

Amount Ingredient Preparation
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 olives sliced
1 x sour cream
1 x 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.

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Chicken Enchilada's

Ingredients
Chicken breast (4) or thigh (8) or both. Just depends on how much chicken you want.
1 Lg. can of green enchilada sauce or homemade green sauce. (You may want to add more)
Corn tortillas (about 18 - 20)
16 oz Monterrey Jack cheese, shredded.
Black olives, optional

Boil or bake chicken with some garlic salt and pepper until done. (use what ever spices you like)
When chicken is done shred the meat and discard the bones.
Place meat in a pan, add the green sauce and let them cook together until warm.
Warm tortillas.
When all is ready, start layering. In a pan layer the torillas on the bottom, then the chicken, and then the cheese and continue layering until all is gone.
Cover with foil and place in a 350 degree oven for 15 minutes or until cheese is melted.
Remove foil and allow to sit about 5 minutes.
Serve with rice and beans

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Chicken Enchiladas

*4 Chicken breasts or your choice.
*1 tablespoon of Salt
*1/2 teaspoon of Cumin
*1 tablespoon of Chili powder
*2 Garlic cloves or 1 teaspoon garlic powder
*1 medium Onion sliced & quartered
*2 medium bell pepper's sliced & quartered
*3 tablespoons of Cooking oil your choice
*14 oz Canned whole tomatoes or chopped

4 chicken breasts, 1 tablespoon of salt cover with water, bring to boil, loosely cover. Cook over medium low heat for 1 hour, drain saving broth. Set chicken aside to cool.
When cooled, take and cut in strips, 1/4 by 1 inch would be great. In skillet add 3 tablespoons of oil, sauté` 1 medium onion, 2 medium bell peppers, sliced, then quarter, 2 cloves of garlic. No fresh garlic? That's ok, we can use garlic powder later in blender.
Cooking over low heat till lightly sautéed. Add chicken cooking 3 or 4 more minutes. In blender add 12 oz can tomatoes, 2 cups of chicken stock from our chicken.
2 tablespoons of chili powder, if we didn't have garlic cloves then add 1 teaspoon of garlic powder, 1/2 teaspoon of cumin and 1 teaspoon of salt or to taste.
Pour mixture in skillet bring to boil, cover and simmer over medium heat about 10 minutes.

Sour cream sauce for chicken enchiladas
Lets make this easy! If we use 12 oz carton of sour cream then use12 ozs of chicken broth and etc. 1 heaping tablespoon of butter, pinch ofcumin(optional), pinch of garlic powder or 1 diced garlic clove. Salt to taste, 1/2 teaspoon should do it.
Bring to a boil. Slowly add 4 or 5 tablespoons of flour dissolved in cold water,using whip or cooking spoon, till desired consistency. When using flour or corn starch, I will alwaysmix more than I use, easier to throw away some, than to have to stop and mix more.

We have made our sour cream sauce, cooked our Chicken! Next lets put our chicken enchiladas together.Heat oil in skillet, on medium high heat cook corn tortillas, one at a time,in hot oil until soft, about 15 seconds; drain.

Set the tortillas aside, stacking to prevent drying, until cool enough to touch.Add 2 tablespoons of the Chicken mixture in center of each tortilla using slotted spoon,roll up, serving 2 or 3 to a plate.

Cover with sour cream sauce. Sprinkle with chili powder or paprika for color,garnish with a few slices of canned jalapeno peppers. Serving with Rice & Refried beans,would be great.

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Nana's Chicken Enchilada's Recipe
site: www.mealsmatter.org/recipes-meals/recipe/8792

RECIPE: Acapulco chicken enchilada " "
site: www.culinarybook.com/sidedishes-recipes/cheeserecipes-recipes/acapulcochickenenchilada-recipe.html

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