Acapulco Enchilada (P2)

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Acapulco Enchilada (P2)

Recipe By :Diane Rozas

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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3 cups shredded poached chicken breasts

1/2 cup minced scallions (white and some of the green part)

1/2 cup chopped blanched almonds

1/2 teaspoon salt

3 cups Enchilada Chili Sauce

8 whole wheat tortillas

3/4 cup light sour cream

1/2 cup lowfat cheddar cheese

1/2 cup sliced pitted ripe olives -- (optional, or use

sparingly)

additiional sour cream and scallions -- to serve on

the side

Enchilada Chili Sauce

2 tablespoons vegetable oil

2/3 cup chopped onion

1/4 cup chopped red bell pepper

1 clove garlic -- minced

1 cup tomato paste

1 cup water

1/4 cup chili powder

1 teaspoon salt

1/2 teaspoon dried oregano

In a small bowl, toss together the shredded chicken, scallions, and almonds.

Sprinkle on the salt, mix, and set aside.

To prepare the chili sauce heat the oil in a saute pan over medium-high

heat; add the onion, bell pepper, and garlic and saute until the vegetables

are soft. Stir in the tomato paste, water, chili powder, salt, and oregano,

blending well. Lower the heat, cover, and simmer for 5 minutes.

Preheat the oven to 350F.

To assemble the enchiladas, lightly oil the bottom of a shallow ovenproof

casserole. (Decorative Mexican pottery is especially nice for serving.)

Dip a tortilla in the hot sauce until partially saturated. Then place the

tortilla in a casserole dish; fill with one eighth of the chicken mixture,

and top with 1 tablespoon of sour cream; roll into an enchilada, seam side

down. Repeat with the remaining tortillas. When the casserole is filled,

drizzle the remaining sauce over the enchiladas, sprinkle with Cheddar

cheese, and top with olives.

Bake the enchiladas for 15 minutes, or until the cheese and sauce are hot

and bubbling. Serve with additional sour cream and chopped scallions on the

side.

Source:

" Chicken Breasts: 116 new and classic recipes for the fairest part of the

fowl "

S(Adapted for South Beach):

" 10-14-05 by Devonna "

Copyright:

" 1985 Rozas "

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Per Serving (excluding unknown items): 1885 Calories; 61g Fat (27.7%

calories from fat); 64g Protein; 296g Carbohydrate; 40g Dietary Fiber; 26mg

Cholesterol; 9011mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 12

Vegetable; 7 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0