Acapulco Enchiladas

Acapulco Enchiladas
Photo by Karen Steffens


  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup slivered or coarsely chopped almonds
  • ½ cup chopped ripe olives
  • 2 tablespoons minced green onions
  • 3 cups Mexican Enchilada Sauce
  • 2 cups diced cooked chicken or turkey
  • 12 corn tortillas (7-inch)
  • + 2 more ingredients
    • 1 cup sour cream
    • Vegetable oil for frying

1. Combine chicken, olives, almonds, and enough of the enchilada sauce to moisten (about 1/3 cup). 2. Use tongs to dip the tortillas into medium-hot oil. Fry tortillas just a few seconds, until they bubble and are limp--do not fry crisp. 3. Dip fried tortilla into heated enchilada sauce as soon a...

View full recipe at My Recipes


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