Acapulco Enchiladas

Name: Acapulco Enchiladas
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 50
Cuisine: Mexican
Ingredients: 473 milliliters diced cooked chicken or turkey; 12 7-inchs corn tortillas (7-inch); 710 milliliters Mexican Enchilada Sauce; 2 Tbsps minced green onions; 118 milliliters chopped ripe olives; 355 milliliters shredded sharp cheddar cheese; 237 milliliters slivered or coarsely chopped almonds; 237 milliliters sour cream; 50 servings Vegetable oil for frying

Acapulco Enchiladas might be just the Mexican recipe you are searching for. This recipe covers 2% of your daily requirements of vitamins and minerals. One serving contains 82 calories, 3g of protein, and 6g of fat. This recipe serves 50. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes approximately 50 minutes. Head to the store and pick up sharp cheddar cheese, corn tortillas, slivered, and a few other things to make it today.

Instructions

Combine chicken, olives, almonds, and enough of the enchilada sauce to moisten (about 1/3 cup).

Ingredients you will need

Enchilada Sauce

Almonds

Whole Chicken

Olives

Use tongs to dip the tortillas into medium-hot oil. Fry tortillas just a few seconds, until they bubble and are limp--do not fry crisp.

Ingredients you will need

Tortilla

Dip

Cooking Oil

Equipment you will use

Tongs

Dip fried tortilla into heated enchilada sauce as soon as it comes out of the hot fat. A cake pan just larger than the tortilla is an ideal utensil.

Ingredients you will need

Enchilada Sauce

Tortilla

Dip

Equipment you will use

Cake Form

Lay sauce-dipped tortilla out on a board or pan. (This part of enchilada making is admittedly slightly messy, but well worth the trouble.) Generously spoon the chicken filling in the center of the tortilla.

Ingredients you will need

Tortilla

Whole Chicken

Sauce

Equipment you will use

Frying Pan

Turn tortilla over the filling, roll, and place (with the flap pointing down) in baking pan. Fry, dip, fill, and roll remaining tortillas. Ladle additional enchilada sauce over enchiladas and top with cheddar.

Ingredients you will need

Enchilada Sauce

Tortilla

Cheddar Cheese

Roll

Dip

Equipment you will use

Baking Pan

Ladle

Place enchiladas in a moderate oven (35

Equipment you will use

Oven

for 15 to 20 minutes--or until thoroughly heated.

Mix cold sour cream with onions and serve as a sauce.

Ingredients you will need

Sour Cream

Onion

Sauce

Equipment

Ingredients

Servings:

473milliliters

diced cooked chicken or turkey 127-inchs

corn tortillas (7-inch)710milliliters

Mexican Enchilada Sauce 2Tbsps

minced green onions 118milliliters

chopped ripe olives 355milliliters

shredded sharp cheddar cheese 237milliliters

slivered or coarsely chopped almonds 237milliliters

sour cream 50servings

Vegetable oil for frying

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Burn Cottage Cashburn Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.