Acapulco Enchiladas Food
ENCHILADAS ACAPULCO
Make and share this Enchiladas Acapulco recipe from Food.com.
Provided by True Texas
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown meat, drain.
- Add tomato sauce and 1/2 cup peppers, cook over medium heat 5 minutes. Stir occasionally.
- Add beans and 1/4 lb. process cheese spread, continue cooking until process cheese spread is melted .
- Dip tortillas in hot oil; drain. Fill each tortilla with 1/4 cup meat mixture; roll up. Place seam side down in 12 x 8 inch baking dish.
- Top with remaining meat mixture; and Velvetta cheese, continue baking uncovered for 5 to 8 minutes or until cheese is melted.
- Top with remaining peppers and tomato.
Nutrition Facts : Calories 749.2, Fat 36.4, SaturatedFat 16.4, Cholesterol 121.9, Sodium 1927.7, Carbohydrate 62.9, Fiber 6.5, Sugar 10.5, Protein 41.4
ENCHILADAS ACAPULCO
This is so easy, so delicious, and did I mention easy? Mom and I had been toying with the enchilada recipes I've found here on Zaar that sparked our interest. I had been browsing the back of can labels (always on the lookout for recipes to try) and the "Acapulco" jumped out at me. I came home, made some adjustments to my old recipe, and this is what it turned out to be...a culinary vacation to Acapulco.
Provided by Redneck Epicurean
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees.
- In a medium bowl, combine the chicken soup, chicken meat, 1 cup cheese, 2 tablespoons enchilada sauce, the sour cream, and the taco seasoning (more or less of this to taste).
- Spray the bottom and sides of a 9x13 pan and spoon enough sauce from the can to cover the bottom with a thin layer.
- Heat each tortilla in the microwave until soft enough to fold easily. Fill each tortilla and roll burrito-style. Place in the pan.
- Pour all the remaining sauce on the top and sprinkle with the remaining one cup of cheese. Place in the oven to melt the cheese for approximately 20-30 minutes.
Nutrition Facts : Calories 1211.1, Fat 51, SaturatedFat 21.3, Cholesterol 121.1, Sodium 3090.1, Carbohydrate 135.2, Fiber 8.4, Sugar 8.7, Protein 50.4
ACAPULCO'S CRAB, AVOCADO ENCHILADAS WITH CILANTRO CREAM RECIPE
Make and share this Acapulco's Crab, Avocado Enchiladas With Cilantro Cream Recipe recipe from Food.com.
Provided by Iron Woman
Categories Crab
Time 35m
Yield 3 serving(s)
Number Of Ingredients 14
Steps:
- For Cilantro Cream Sauce:
- Puree garlic with salt.
- Combine sour cream, onion, cilantro and sugar.
- Add garlic mixture and stir gently to blend well.
- For Enchiladas:
- Heat tortillas, 1 at a time, in oil until soft.
- Place 1/4 cup crab meat in center of each tortilla, then sprinkle with 1 tablespoon onion.
- Spread a little Salsa Con Tomatillos on top.
- Roll enchiladas, and place, seam-side down, in shallow baking dish.
- Cover with remaining Salsa Con Tomatillos. Sprinkle generously with cheese.
- Bake at 400 degrees F about 10 minutes, or until hot and cheese melts.
- Serve with dollop of Sour Cream Sauce, and garnish with olives, avocado and tomato slices.
Nutrition Facts : Calories 280.4, Fat 17.5, SaturatedFat 10.2, Cholesterol 33.7, Sodium 451, Carbohydrate 27.5, Fiber 3.4, Sugar 1.7, Protein 5.4
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Estimated Reading Time 1 min
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- Combine chicken, olives, almonds, and enough of the enchilada sauce to moisten (about 1/3 cup).
- 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.
- Dip fried tortilla into heated enchilada sauce as soon as it comes out of the hot fat. A cake pan just larger than the tortilla is an ideal utensil.
- Lay sauce-dipped tortilla out on a board or pan. (This part of enchilada making is admittedly slightly messy, but well worth the trouble.) Generously spoon the chicken filling in the center of the tortilla.
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- Combine chicken, olives, almonds, and enough of the enchilada sauce to moisten (about 1/3 cup).
- 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.
- Dip fried tortilla into heated enchilada sauce as soon as it comes out of the hot fat. A cake pan just larger than the tortilla is an ideal utensil.
- Lay sauce-dipped tortilla out on a board or pan. (This part of enchilada making is admittedly slightly messy, but well worth the trouble.) Generously spoon the chicken filling in the center of the tortilla.
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Dip tortillas in hot oil; drain. Fill each tortilla with 1/4 cup meat mixture; roll up. Place seam side down in 12x8 inch baking dish. Top with remaining meat mixture; cover. Bake at 350 degrees for 20 minutes. Top with remaining cheese; continue baking uncovered 5-8 minutes or until cheese is melted. Top with remaining peppers and tomatoes.
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