Tuesday June 25th 2019

Enchiladas Acapulco

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Rating: 3.0/5 (2 votes cast)

Recipe: Enchiladas Acapulco

Summary: These Enchiladas Can Be Made with Either Turkey or Veal


  • 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


  1. Mix meat with olives, almonds and salt.
  2. Heat sauce.
  3. Drop tortillas into sauce one at a time, permitting it to stay until soaked and heated.
  4. Place a generous amount of filling on each tortilla and roll.
  5. Arrange on large heat-proof platter, folded side down.
  6. Pour remaining sauce over them, sprinkle with half the cheese and place in hot oven for 10 minutes.
  7. Serve at once.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 8

Culinary tradition: Mexican


Enchiladas Acapulco, 3.0 out of 5 based on 2 ratings
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