Ingredients for Enchiladas Acapulco
- Cream Of Chicken Soup
- Cooked Chicken
- Mexican Blend Cheese
- Taco Seasoning Mix
- 1/2 cup sour cream
- Green Enchilada Sauce
- Flour Tortillas
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How to Make Enchiladas Acapulco
- Preheat oven to 400°F (200°C).
- In a medium bowl, combine 1 (10.75 ounce) can condensed chicken soup, 2 cups cooked shredded chicken, 2 cups shredded cheddar cheese (reserve 1 cup for topping), 2 tablespoons enchilada sauce (from a 10 ounce can), 1/2 cup sour cream, and 1 tablespoon taco seasoning.
- Lightly grease a 9x13 inch baking dish with cooking spray. Pour 1/2 cup of enchilada sauce into the bottom of the dish to create a thin layer.
- Heat each tortilla individually in the microwave for 15-20 seconds, or until pliable. (Alternatively, warm in a dry skillet over medium heat).
- Fill each tortilla with approximately 1/4 cup of the chicken mixture and roll tightly.
- Arrange the filled tortillas seam-down in the prepared baking dish.
- Pour the remaining enchilada sauce evenly over the enchiladas. Sprinkle the reserved 1 cup of cheese over the top.
- Bake for 20-30 minutes, or until the cheese is melted, bubbly, and lightly browned.
Nutrition Information (Approximate per serving)
Sodium
128 g
Sugar
34g
Fat
106g
Carbs
45g
