Acapulco Enchiladas
Creamy, cheesy chicken enchiladas with a zesty green onion sour cream topping, perfect for comforting family dinners or casual gatherings with bold, savory flavors.
Ingredients
Instructions
- Combine the cooked chicken, chopped olives, chopped almonds, and enough heated enchilada sauce to moisten (about 1/3 cup); set aside.
- Fry the corn tortillas in salad oil until soft and lightly browned.
- Dip the fried tortillas into the heated enchilada sauce to coat.
- Evenly spoon the chicken mixture down the center of each tortilla.
- Roll up each tortilla to enclose the filling.
- Place the rolled enchiladas seam side down in a shallow, ungreased 9 x 13-inch baking dish.
- Pour the remaining heated enchilada sauce over the top of the rolled enchiladas.
- Sprinkle shredded sharp Cheddar cheese evenly over the sauce-covered enchiladas.
- Bake uncovered in a preheated 350°F (175°C) oven for 15 to 20 minutes, or until heated through and cheese is bubbly.
- Meanwhile, mix sour cream with minced green onion to make a topping.
- Serve the hot enchiladas topped with the sour cream mixture.
Tips & Substitutions
For a twist, try substituting the chicken or turkey with shredded rotisserie chicken for added flavor. You can use black olives instead of ripe olives or even add some diced green chilies for heat. If you want a healthier option, consider using whole wheat tortillas. Make sure to keep the tortillas warm while frying to prevent them from cracking.
Serving Suggestions
Serve the Acapulco Enchiladas with a side of Bush'S Best Santa Fe Pinto Beans for a hearty meal. A fresh green salad or some Mexican rice pairs well for a complete dinner. For added flavor, consider topping with fresh cilantro or avocado slices. They also make for great leftovers for lunch the next day!
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchiladas in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual servings for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Acapulco Enchiladas contains roughly 605 calories, with 21g protein, 61g carbohydrates, and 33g fat. It is an excellent source of calcium (42% of the Daily Value), protein (41% of the Daily Value), and vitamin A (36% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1905mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these enchiladas ahead of time?
Yes, you can assemble the enchiladas a day in advance. Just cover them tightly with plastic wrap and store them in the refrigerator. When ready to bake, remove the wrap and pour the sauce over them before placing them in the oven.
What can I substitute for the sour cream?
If you're looking for a lighter option, Greek yogurt works well as a substitute for sour cream. It will provide a similar creaminess and tanginess. You could also use a dairy-free sour cream for a vegan alternative.
Is it possible to freeze these enchiladas?
Absolutely! You can freeze them before or after baking. If freezing before baking, assemble the enchiladas, cover them tightly, and freeze. When ready to eat, bake them directly from frozen, adding a few extra minutes to the baking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).