Acapulco Chicken Enchilada Recipe

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Servings: 12


Cost per serving $0.83 view details


  1. In small bowl, toss together cooked shredded chicken, scallions, and almonds. Sprinkle on salt. Mix and set aside. To prepare chili sauce, heat oil in saute/fry pan over med-high heat; add in onion, bell pepper, and garlic.
  2. Saute/fry till vegs. are soft. Stir in tomato paste, water, chili pwdr, salt and oregano. Blend well. Lower heat, cover and simmer for 5 mins. Preheat oven to 350 deg. Lightly oil bottom of shallow ovenproof casserole dish.
  3. Dip a tortilla in warm sauce till partially saturated. Then place tortilla in cass. dish; fill with 1/8 of chicken mix, and top w/1 Tablespoons lowfat sour cream; roll into an enchilada. Place in dish seam side down. Repeat with remaining tortillas. When casserole is filled, drizzle remaining sauce over top.
  4. Sprinkle with cheese and top with olives. Bake for 15 mins. or possibly till cheese and sauce are warm and bubbling. Serve with additional lowfat sour cream and minced scallions on the side. Judy Garnett/pjxg05a RaleighNC


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Nutrition Facts

Amount Per Serving %DV
Serving Size 143g
Recipe makes 12 servings
Calories 294  
Calories from Fat 205 70%
Total Fat 23.02g 29%
Saturated Fat 5.95g 24%
Trans Fat 0.06g  
Cholesterol 43mg 14%
Sodium 542mg 23%
Potassium 391mg 11%
Total Carbs 12.0g 3%
Dietary Fiber 2.2g 7%
Sugars 3.89g 3%
Protein 11.2g 18%
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