ACAPULCO ENCHILADAS
I have no memory of where I found the original recipe, but over the years I've modified it to suit my family's preferences. It is so good and a fun twist on traditional enchiladas. It's easy too! You can easily lighten it by using low fat versions of many of the ingredients, and it is still delicious. A well-drained and rinsed...
Provided by Carol Elliott
Categories Tacos & Burritos
Time 50m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9" x 13" non-stick baking dish with your favorite cooking spray.
- 2. In a large bowl combine the chicken, the soups, sour cream, chiles, onion and garlic. Add salt and pepper to taste. (I add 1/2 tsp. crushed red pepper flakes too.) Fold in 1 cup of the cheese. Stir in enough broth to loosen the sauce, but be careful to avoid making it too soupy. The tortillas will absorb a lot of liquid though. Add the beans if desired.
- 3. At this point you can either roll the enchiladas traditionally with about 1/4 cup sauce in each, or place a layer of 6 tortillas in the dish. Top with half of the sauce, then another layer of 6 tortillas, then the remaining sauce. If you choose to roll them, pour all of the remaining sauce over the enchiladas. Cover with foil.
- 4. Bake for 30 minutes or until bubbly. Remove from oven and sprinkle with remaining cheese. Do not replace the foil. Return to oven and bake until cheese melts. Avoid over-baking as the tortillas can get tough. These are even better the next day!
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