Acapulco Chicken Enchilada

Title:
Acapulco Chicken Enchilada

Yield:
3 Servings

Categories:
Poultry




Ingredients:





     3 c  Chicken; cooked, shredded


   1/2 c  Scallions; w/green; minced


   1/2 c  Almonds; chopped, blanched


   1/2 ts Salt


     3 c  Enchilada Chili Sauce; *


     8    Fresh corn tortillas


   3/4 c  Sour cream


   1/2 c  Shredded Cheddar cheese


   1/2 c  Sliced ripe olives





--------------------------------FOR
GARNISH--------------------------------


          Sour cream and scallions



------------------------------ENCHILADA
SAUCE------------------------------


     2 tb Vegetable oil


   2/3 c  Onion; chopped


   1/4 c  Green bell pepper; chopped


     1    Garlic clove; minced


     1 c  Tomato paste


     1 c  Water


     1 ts Chili powder; (or more)


     1 ts Salt


   1/2 ts Dried oregano





 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 vegs. are soft. Stir in tomato paste, water, chili powder, salt


 and oregano. Blend well. Lower heat, cover and simmer for 5 mins. Preheat


 oven to 350 deg. Lightly oil bottom of shallow ovenproof casserole dish.


 Dip a tortilla in hot sauce until partially saturated. Then place tortilla


 in cass. dish; fill with 1/8 of chicken mixture, and top w/1 T 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 mins. or until cheese


 and sauce are hot and bubbling. Serve with additional sour cream and


 chopped scallions on the side. Judy Garnett/pjxg05a RaleighNC


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini