Acapulco Chicken Enchiladas
|Vegetable oil||4 Tablespoon (Adjust Quantity As Needed)|
|Diced cooked chicken/Chicken||3 Cup (48 tbs)|
|Chopped ripe olives||3⁄4 Cup (12 tbs)|
|Slivered almonds||1 Cup (16 tbs)|
|Shredded mild cheddar cheese||1⁄2 Cup (8 tbs)|
|Sauce||1⁄2 Cup (8 tbs)|
|Shredded mild cheddar cheese||1 1⁄2 Cup (24 tbs) (For Garnish)|
|Sour cream||2 Cup (32 tbs) (For Garnish)|
Filling: Melt the butter in a skillet and add the ingredients.
Cook until heated through.
Sauce: Heat oil in a saucepan and cook onion and garlic 5 minutes.
Add remaining ingredients and simmer 30 minutes.
Pour through strainer.
To Assemble: Fry the tortillas quickly in oil, drain and dip in sauce.
Place filling on each and roll tightly.
Place side by side in baking dish.
Spoon remaining sauce over and sprinkle with cheese.
Bake in 350° oven 15 minutes.
Tbp with sour cream.