Enchilada Acapulco Chicken
Creamy enchiladas with tender chicken, ripe olives, crunchy almonds, and melted cheese, topped with sour cream and green onions—perfect for flavorful Mexican comfort food.
Ingredients
Instructions
- Make the filling by combining the diced cooked chicken, chopped ripe olives, and slivered almonds, adding 1/3 cup of the enchilada sauce to moisten.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish.
- Warm the corn tortillas to make them pliable.
- Place a portion of the chicken mixture onto each tortilla, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas.
- Sprinkle shredded sharp Cheddar cheese evenly over the top.
- Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes until cheese is bubbly and golden.
- Serve hot, topped with a dollop of sour cream and minced green onions.
Tips & Substitutions
For a creamier filling, consider adding a bit of cream cheese or Greek yogurt to the chicken mixture. If you want a spicier kick, incorporate some diced green chiles or jalapeños. You can substitute the sharp Cheddar cheese with Monterey Jack for a milder flavor. If you're short on time, pre-cooked rotisserie chicken works great in this recipe.
Serving Suggestions
Serve the enchiladas hot, garnished with a dollop of sour cream and a sprinkle of minced green onions. They pair beautifully with a side of Mexican rice or a fresh avocado salad. For a complete meal, consider serving alongside a light Chicken Chili or some tortilla chips and salsa. These enchiladas also make a great dish for potlucks.
Storage & Reheating
Leftovers can be stored 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 15-20 minutes. You can also microwave individual portions for a quicker option.
Nutrition & Diet Analysis (per serving)
Each serving of Enchilada Acapulco Chicken contains roughly 1576 calories, with 60g protein, 92g carbohydrates, and 118g fat. It is an excellent source of protein (121% of the Daily Value), dietary fiber (108% of the Daily Value), and calcium (77% of the Daily Value). Note that it is relatively high in sodium, at 1321mg per serving (57% 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 use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer, but keep in mind they may not hold up as well as corn tortillas when rolled. If using flour tortillas, warm them slightly before filling to prevent tearing.
Can I make this recipe ahead of time?
Absolutely! You can prepare the enchiladas and assemble them in the baking dish a day in advance. Just cover with foil and refrigerate. When ready to bake, you might need to add a few extra minutes of cooking time since they will be chilled.
What can I substitute for sour cream?
If you don't have sour cream on hand, Greek yogurt is a great substitute that adds creaminess and a bit of tang. You can also use crème fraîche or even a dairy-free yogurt alternative for a lighter option.
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).