Acapulco Enchiladas
By
Carol Elliott
@ILikePietoo
1
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
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3 ccooked and shredded chicken
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12flour tortillas
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1 can(s)cream of mushroom soup
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1 can(s)cream of chicken soup
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8 ozsour cream
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1 - 4 oz. can(s)diced green chiles, undrained
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2 cshredded monterrey jack cheese
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1/2 cdiced onions
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1-2 cloveminced garlic or 1/2 tsp. garlic powder
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·chicken stock/broth as needed to thin sauce
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·chopped fresh cilantro to taste
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1 can(s)drained and rinsed black beans, optional
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·salt, pepper to taste; crushed red peppers to taste, optional
How to Make Acapulco Enchiladas
- Preheat oven to 350 degrees. Spray a 9" x 13" non-stick baking dish with your favorite cooking spray.
- 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.
- 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.
- 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!