Acapulco Enchiladas Recipe

No Photo

Have you made this?

 Share your own photo!

Acapulco Enchiladas

Carol Elliott

By
@ILikePietoo

I have no memory of where I found the original recipe, but over the years I've modified it to suit my family's preferences. It is so good and a fun twist on traditional enchiladas. It's easy too!

You can easily lighten it by using low fat versions of many of the ingredients, and it is still delicious. A well-drained and rinsed can of black beans can be added to the sauce mixture if desired.


Featured Pinch Tips Video

Comments:

Serves:

6-8

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

3 c
cooked and shredded chicken
12
flour tortillas
1 can(s)
cream of mushroom soup
1 can(s)
cream of chicken soup
8 oz
sour cream
1 - 4 oz. can(s)
diced green chiles, undrained
2 c
shredded monterrey jack cheese
1/2 c
diced onions
1-2 clove
minced garlic or 1/2 tsp. garlic powder
chicken stock/broth as needed to thin sauce
chopped fresh cilantro to taste
1 can(s)
drained and rinsed black beans, optional
salt, pepper to taste; crushed red peppers to taste, optional

Directions Step-By-Step

1
Preheat oven to 350 degrees. Spray a 9" x 13" non-stick baking dish with your favorite cooking spray.
2
In a large bowl combine the chicken, the soups, sour cream, chiles, onion and garlic. Add salt and pepper to taste. (I add 1/2 tsp. crushed red pepper flakes too.) Fold in 1 cup of the cheese. Stir in enough broth to loosen the sauce, but be careful to avoid making it too soupy. The tortillas will absorb a lot of liquid though. Add the beans if desired.
3
At this point you can either roll the enchiladas traditionally with about 1/4 cup sauce in each, or place a layer of 6 tortillas in the dish. Top with half of the sauce, then another layer of 6 tortillas, then the remaining sauce. If you choose to roll them, pour all of the remaining sauce over the enchiladas. Cover with foil.
4
Bake for 30 minutes or until bubbly. Remove from oven and sprinkle with remaining cheese. Do not replace the foil. Return to oven and bake until cheese melts. Avoid over-baking as the tortillas can get tough. These are even better the next day!

About this Recipe

Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids