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Acapulco Chicken Enchilada Bake

  • Prep 20 min
  • Total 60 min
  • Servings 8

Enchiladas stuffed with chicken, sour cream, scallions and olives! And smoooothered in cheese, baby. MORE + LESS -

Bev Cooks
September 12, 2014

Ingredients

2
tablespoons extra virgin olive oil
2
chicken breasts
2
tablespoons Old El Paso™ 25% Less Sodium Taco Seasoning Mix
1
medium white onion, diced
1
(2.25 ounce) can sliced black olives, drained
4
scallions, thinly sliced
2
(10 ounce) cans Old El Paso™ hot enchilada sauce
2
tablespoons sour cream, plus more for dolloping at the end
8
flour tortillas
2-3 cups shredded cheddar cheese

Steps

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  • 1
    Preheat oven to 350ºF.
  • 2
    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.
  • 3
    While the chicken is resting, add the diced onions to the pan and sauté until tender and browned.
  • 4
    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.
  • 5
    Pour a little of the enchilada sauce over the bottom of a 9x13-inch baking dish.
  • 6
    Evenly divide the chicken mixture among the 8 tortillas. Roll up each tortilla and place them in the baking dish, seam side down.
  • 7
    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.
  • 8
    Garnish with remaining olives, scallions and more dollops of sour cream.

Expert Tips

  • Once you get all of the filling ingredients mixed, taste it and season with salt accordingly.

Nutrition Information

No nutrition information available for this recipe

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