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
Directions
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. Judy Garnett/pjxg05a RaleighNC
Servings: 3 servings
Acapulco Chicken Enchilada Recipe brought to you by Recipe Ideas
Categories: Chicken; Enchilada; Mexican; Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into the distant past, in truth as far back as pharonic Egypt, and possibly even further than that. Interesting though that is, mostly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in Roman times around 25BC a man called Apicius compiled some scripts describing recipes cooked by the Romans. In his works, he describes how the roman meals were separated into starters, main meal and afters, a style of dining still practiced today. He also informs us how the ancient chefs used many aromatic flavours, including a few you will know for example basil, fennel and parsley. For the next few years, the rich families of Europe competed with each other to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipes were highly sought after. However, it was during the 19th century the formal cooking and recipe collections really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to collecting, trying out, and writing down the recipes of their peers. By the advent of the twentieth century, recipe books were in high demand, as a result of more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Acapulco Chicken Enchilada recipe.
