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Tex Mex
Tex Mex Enchiladas

James Acapulco Chicken Enchiladas

3 cup chicken, cooked, shredded
1/2 cup scallions, w/green; minced
1/2 cup almonds, chopped, blanched
1/2 tsp salt
3 cup enchilada chili sauce, *
8 fresh corn tortillas
3/4 cup sour cream
1/2 cup shredded cheddar cheese
1/2 cup sliced ripe olives

FOR GARNISH

1 sour cream and scallions

ENCHILADA SAUCE

2 tbsp vegetable oil
2/3 cup onion, chopped
1/4 cup green bell pepper, chopped
1 garlic clove, minced
1 cup tomato paste
1 cup water
1 tsp chili powder, (or more)
1 tsp salt
1/2 tsp dried oregano
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 pan over med-high heat; add onion, bell pepper, and
garlic. Saute until vegs. are soft. Stir in tomato paste, water,
chili powder, 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. Dip a tortilla in hot sauce until
partially saturated. Then place tortilla in cass. dish; fill with 1/8
of chicken mixture, and top w/1 T 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. Sprinkle with
cheese and top with olives. Bake for 15 mins. or until cheese and
sauce are hot and bubbling. Serve with additional sour cream and
chopped scallions on the side.

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