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
Historians have proved the existance of recipes back into distant history, certainly as far back as pharonic Egypt, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe found, according to experts in ancient history are a few ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by his fellow Romans. He tells us how the roman meals were divided into appetizers, main meal and dessert, a very modern way of dining. He also recounts how the ancient Romans were skilled in the use of a good variety of spices, including many that are still in use today such as bay, fennel and asafoetida. Later on in the 1400s, the Crusaders brought back many foods and herbs from the East, such as coriander, basil and rosemary. These new culinary innovations led to an eruption in recipe manuscripts, most of which are now in private cookery archives. For the centuries that followed, the powerful families of the West competed with each other to lay on the most extravagent meals, and as a result cooks and their recipes increased in prestige. Notwithstanding that, it was during the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, spent years to collecting, testing, and recording the recipes that were being prepared for the better households. By the time we get to the 20th century, recipe books are in high demand, mostly as a result of increased literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Acapulco Chicken Enchilada recipe.
