Acapulco Chicken Enchilada Bake
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Updated September 12, 2014
tablespoons extra virgin olive oil
tablespoons Old El Paso™ 25% Less Sodium Taco Seasoning Mix
medium white onion, diced
(2.25 ounce) can sliced black olives, drained
scallions, thinly sliced
(10 ounce) cans Old El Paso™ hot enchilada sauce
tablespoons sour cream, plus more for dolloping at the end
2-3 cups shredded cheddar cheese
Heat the oil in a medium saucepan over medium-high. Season the chicken on both sides with the taco seasoning and place them in the pan. Sear on both sides until browned and cooked through, about 13 minutes total. Remove the chicken and let rest for about 10 minutes. Chop the chicken.
While the chicken is resting, add the diced onions to the pan and sauté until tender and browned.
In a large bowl, combine the chopped chicken, onions, 3/4 of the sliced olives, 3/4 of the scallions, 3 tablespoons of the enchilada sauce and 2 tablespoons sour cream. Toss to coat.
Pour a little of the enchilada sauce over the bottom of a 9x13-inch baking dish.
Evenly divide the chicken mixture among the 8 tortillas. Roll up each tortilla and place them in the baking dish, seam side down.
Pour the remaining sauce on top of the enchiladas and top with the cheese. Bake for 30-40 minutes or until the cheese is melted, browned and bubbly.
Garnish with remaining olives, scallions and more dollops of sour cream.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.