Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

acapulco enchiladas

(2)
ILikePietoo avatar
Recipe by
Carol Elliott
@ILikePietoo
Cibolo, TX

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.

(2)
yield 6 -8
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For acapulco enchiladas

  • 3 c
    cooked and shredded chicken
  • 12
    flour tortillas
  • 1 can
    cream of mushroom soup
  • 1 can
    cream of chicken soup
  • 8 oz
    sour cream
  • 1 - 4 oz. can
    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
    drained and rinsed black beans, optional
  • salt, pepper to taste; crushed red peppers to taste, optional

How To Make acapulco enchiladas

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT