Acapulco Enchilado
Elyse Rinehart
ingredients
- 3 cups shredded, poached chicken breast
- 1/2 cup minced scallions
- 1/2 cup chopped almonds(optional)
- 1/2 teaspoon salt
- 3 cups enchilada sauce
- 8 uncooked tortillas
- 3/4 cup sour cream
- 1/2 cup Jack cheese
- 1/2 cup sliced ripe olives
directions
In a bowl, mix the chicken, scallions, and almonds. Oil the bottom of a pan. Fill tortillas with chicken mixture. Line the filled tortillas, seam side down, in pan. Top with sour cream and enchilada sauce. Sprinkle with cheese. Bake 15 minutes at 350.
Source: Joya Osle
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