Enchiladas, Acapulco Style (Enchiladas de Acapulco)

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45 minutes 6 Servings Print RecipeEmail Recipe


12 tortillas
3cupcooked chicken, turkey or veal (cubed)
1cupolives (chopped)
1⁄2cupalmonds (blanched and chopped)
1⁄2cupgreen onions (minced)
  salt (to taste)
1quartenchilada sauce
1cupparmesan or american cheese (grated)
  sour cream


Mix meat with olives, almonds, onions, and salt. Set aside. Heat sauce and drop tortillas into it, one at a time, allowing them to stand until soaked and heated. Remove from sauce. Place a generous amount of the filling on each tortilla and roll. Arrange on a large platter, folded side down, pour sauce over them and sprinkle with half of the cheese. Serve at once. Put remaining cheese in a bowl and take to the table, along with bowls of additional finely chopped green onions and sour cream.

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