Acapulco Enchiladas
By
Carol Elliott
@ILikePietoo
1
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.
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.
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
How to Make Acapulco Enchiladas
- 1Preheat oven to 350 degrees. Spray a 9" x 13" non-stick baking dish with your favorite cooking spray.
- 2In 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.
- 3At 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.
- 4Bake 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 Acapulco Enchiladas
Course/Dish: Chicken, Tacos & Burritos
Main Ingredient: Chicken
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids
