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
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
CROCK POT GROUND BEEF ENCHILADAS - HOW TO MAKE ENCHILADAS IN THE CROCKPOT
These Crock Pot Ground Beef Acapulco Enchiladas are quick to put together in a casserole slow cooker and can satisfy the family's need for Mexican food.
Provided by Megan
Categories Casserole Entree Main Course
Time 3h20m
Number Of Ingredients 7
Steps:
- In a large skillet, brown ground beef and green peppers; add tomato sauce and cook for 5 minutes over medium heat.
- Add beans and 1/2 of the Velveeta cheese; continue to cook until cheese melts.
- Fill each tortilla with 1/4 cup meat mixture; arrange in the insert of a casserole crockpot insert that has been sprayed with nonstick spray with the seam side down.
- Top with remaining meat mixture. Top with other half of cubed Velveeta cheese. Pour can of tomatoes (undrained) over the top.
- Cover and cook over low heat for 3 to 4 hours.
ACAPULCO ENCHILADAS
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...
Provided by Carol Elliott
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9" x 13" non-stick baking dish with your favorite cooking spray.
- 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.
- 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.
- 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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- 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.
ACAPULCO ENCHILADAS RECIPE | MYRECIPES
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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.
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- 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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- Heat the oil in a medium saucepan over medium-high. Season the chicken on both sides with the taco seasoning and place them in the pan. Sear on both sides until browned and cooked through, about 13 minutes total. Remove the chicken and let rest for about 10 minutes. Chop the chicken.
- While the chicken is resting, add the diced onions to the pan and sauté until tender and browned.
- In a large bowl, combine the chopped chicken, onions, 3/4 of the sliced olives, 3/4 of the scallions, 3 tablespoons of the enchilada sauce and 2 tablespoons sour cream. Toss to coat.
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