Acapulco Enchiladas Recipes

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ENCHILADAS ACAPULCO



Enchiladas Acapulco image

Make and share this Enchiladas Acapulco recipe from Food.com.

Provided by True Texas

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef
1 (8 ounce) can tomato sauce
1/4 cup green pepper, chopped
1 (8 1/2 ounce) can kidney beans, drained
1/2 lb Velveeta Mexican cheese
4 (12 inch) tortillas
oil
1/2 cup tomatoes, chopped

Steps:

  • Brown meat, drain.
  • Add tomato sauce and 1/2 cup peppers, cook over medium heat 5 minutes. Stir occasionally.
  • Add beans and 1/4 lb. process cheese spread, continue cooking until process cheese spread is melted .
  • Dip tortillas in hot oil; drain. Fill each tortilla with 1/4 cup meat mixture; roll up. Place seam side down in 12 x 8 inch baking dish.
  • Top with remaining meat mixture; and Velvetta cheese, continue baking uncovered for 5 to 8 minutes or until cheese is melted.
  • Top with remaining peppers and tomato.

Nutrition Facts : Calories 749.2, Fat 36.4, SaturatedFat 16.4, Cholesterol 121.9, Sodium 1927.7, Carbohydrate 62.9, Fiber 6.5, Sugar 10.5, Protein 41.4

ENCHILADAS ACAPULCO



Enchiladas Acapulco image

This is so easy, so delicious, and did I mention easy? Mom and I had been toying with the enchilada recipes I've found here on Zaar that sparked our interest. I had been browsing the back of can labels (always on the lookout for recipes to try) and the "Acapulco" jumped out at me. I came home, made some adjustments to my old recipe, and this is what it turned out to be...a culinary vacation to Acapulco.

Provided by Redneck Epicurean

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 1/2 cups cooked chicken, shredded (canned chicken is fine)
2 cups shredded Mexican blend cheese
2 -3 tablespoons old el paso taco seasoning mix
1/4 cup sour cream
1 (19 ounce) can green enchilada sauce (check the ethnic aisle for some really killer sauce, two small ones will work fine)
8 large flour tortillas

Steps:

  • Preheat the oven to 400 degrees.
  • In a medium bowl, combine the chicken soup, chicken meat, 1 cup cheese, 2 tablespoons enchilada sauce, the sour cream, and the taco seasoning (more or less of this to taste).
  • Spray the bottom and sides of a 9x13 pan and spoon enough sauce from the can to cover the bottom with a thin layer.
  • Heat each tortilla in the microwave until soft enough to fold easily. Fill each tortilla and roll burrito-style. Place in the pan.
  • Pour all the remaining sauce on the top and sprinkle with the remaining one cup of cheese. Place in the oven to melt the cheese for approximately 20-30 minutes.

Nutrition Facts : Calories 1211.1, Fat 51, SaturatedFat 21.3, Cholesterol 121.1, Sodium 3090.1, Carbohydrate 135.2, Fiber 8.4, Sugar 8.7, Protein 50.4

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