acapulco enchiladas

Name: Acapulco Enchiladas
Prep time: 15 min
Cook time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 cup(s) cooked and shredded chicken; 12 - flour tortillas; 1 can(s) cream of mushroom soup; 1 can(s) cream of chicken soup; 8 ounce(s) sour cream; 1 - 4 oz. can(s) diced green chiles, undrained; 2 cup(s) shredded monterrey jack cheese; 1/2 cup(s) diced onions; 1-2 clove(s) 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

(2 RATINGS)

79 Pinches

Carol Elliott

Cibolo, TX

Updated on Feb 15, 2013

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.

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prep time 15 Min

cook time 35 Min

method Bake

yield 6-8 serving(s)

Ingredients

3 cups cooked and shredded chicken
12 - flour tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
8 ounces sour cream
1 - 4 oz. cans diced green chiles, undrained
2 cups shredded monterrey jack cheese
1/2 cup 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

Step 1

Preheat oven to 350 degrees. Spray a 9" x 13" non-stick baking dish with your favorite cooking spray.

Step 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.
Step 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.
Step 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!
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