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.
Nutrition & Diet Analysis (per serving)
553
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).