Recipe: Enchiladas Acapulco
Summary: These Enchiladas Can Be Made with Either Turkey or Veal
Ingredients
- 3 cups cubed, cooked, Turkey or Veal
- 1 cup chopped, ripe Olives
- 1/2 cup blanched and chopped Almonds
- 1/2 cup sliced, green Olives, salt
- 2 10-ounce cans Rosarita Enchilada Sauce
- 1 cup grated Parmesan Cheese
- 12 Rosarita corn Tortillas
Instructions
- Mix meat with olives, almonds and salt.
- Heat sauce.
- Drop tortillas into sauce one at a time, permitting it to stay until soaked and heated.
- Place a generous amount of filling on each tortilla and roll.
- Arrange on large heat-proof platter, folded side down.
- Pour remaining sauce over them, sprinkle with half the cheese and place in hot oven for 10 minutes.
- Serve at once.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 8
Culinary tradition: Mexican
