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Acapulco Enchiladas


  • 2 cups diced cooked chicken or turkey
  • 1/2 cup chopped ripe olives
  • 1 cup slivered or coarsely chopped almonds
  • 3 cups canned Enchilada or Mexican Red Chile Sauce
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  • 12 corn tortillas
  • Salad oil, shortening, or lard for frying tortillas
  • 1-1/2 cups shredded sharp Cheddar cheese
  • 2 cups (1 pint) sour cream
  • 4 Tbsps. minced green onions


Make the filling by combining chicken, olives, almonds, and enough of the sauce to moisten (about 1/3 cup). Heat sauce on low heat. Fry tortillas in oil and dip into heated sauce. Spoon some of the chicken mixture along the center of each tortilla. Roll and place, flap side down, in a shallow ungreased baking dish. Top with remaining sauce and sprinkle with cheese. Bake uncovered in a 350 degree F. oven for 15 to 20 minutes, or until heated through. Mix sour cream with onions and serve cold as a sauce.

Makes 12 Enchiladas (4 to 6 Servings)

By Connie from Oden, Arkansas

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