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I have made this recipe for MANY years. The copyright on the book is 1971 and I think I bought it not long after. It is appropriately named The Mexican Cookbook and features photos of people and places in Mexico as well as their personal recipes. I love it.
My favorite has always been the chicken enchiladas. Making them first introduced me to the spice, cumin. That spice aroma always signifies classic Mexican food to me. I know it can be found in other culture’s cuisine but it distinctly reminds me of all things Mexican.
I have been to Mexico twice. Once when I was in high school and our Spanish club went to Mexico City on a bus. I still remember much of that trip due to the scary-crazy driver we had. We were lucky to have made it home. And the second time I went was with friends to Cancun. That trip was made memorable because I was relentlessly teased because I wouldn’t drink the water and even brushed my teeth with canned soft drinks or the little juice boxes I brought along. But after we got home and most of my travelling companions got nasty intestinal bugs from their teeth brushing and water drinking, I was no longer the butt of their jokes. I guess it was a small price to pay.
Stay true to your convictions! Juice boxes rule!
12 small tortillas and oil for frying
1 quart chicken broth
6 tablespoons mild chile powder (I cut it back to two tablespoons)
1/4 teaspoon garlic salt
1/4 teaspoon cumin
salt and pepper to taste
2 tablespoons cornstarch in 4 tablespoons water
Bring first 5 ingredients to boil. Add cornstarch, then boil 1 minute.
3 cups cooked chicken, shredded
3/4 cup black olives, sliced (I only used these as a garnish on top)
3/4 cup blanched almonds, sliced
1/2 cup cheddar cheese, shredded plus additional cheese for top
1/2 cup sauce
Heat ingredients in 2 tablespoons butter (my chicken was already hot so I did not do this step)
Fry tortillas quickly on both sides in hot oil. Drain and keep warm in a covered casserole. Dip tortillas in warm sauce, put 1/3 cup of filling across each one and roll tightly. Place side by side in a lightly greased pan. Sprinkle additional cheese and a few tablespoons sauce over enchiladas. Heat in 350 degree oven 10 minutes. Serve with remainder of sauce, sour cream,and sliced green onions. (This is not a spicy-hot recipe however you can add red pepper or hot sauce to the sauce to make it so.)
Here’s a photo journey to help you create your own Enchiladas Acapulco. You can see the cute little cookbook in the background. It’s a keeper.
The filling should be moist but not runny.
Next fry the tortillas in oil. It doesn’t take much oil and it helps to start the cooking process for the tortillas.
Add 1/3 cup filling to the tortillas after they have been dipped in the sauce. If you put the olives in the filling, you will have a heaping 1/3 cup, otherwise it is a regular 1/3 cup.
Roll up in place in a pan. Add a bit more sauce and extra cheese. Bake for about 10-15 minutes at 350 degrees.
I served mine with “Fakeritas” (non alcoholic margaritas) and garnished with olives and sour cream.