Acapulco Enchilada Dinner

Here's another dish that can be assembled ahead of time and put in the oven before time to dine. Have you figured out that I really love ethnic foods; I'm always searching for authentic recipes, and sometimes change them! This is a "not so heavy" Mexican dinner that finishes with a delightful chocolate pudding with a twist. The menu:

Acapulco Enchiladas

Tossed Green Salad with dressing of choice

Mexican Cinnamon-Chocolate Pudding

ACAPULCO ENCHILADAS
2 cups diced cooked chicken
½ cup chopped ripe olives
1 cup coarsely chopped almonds
3 cups red enchilada sauce
12 corn tortillas
Salad oil
1 ½ cups shredded cheddar cheese
2 cups sour cream
4 Tablespoons minced green onions
Combine chicken, olives, almonds and ½ cup of enchilada sauce. Lightly fry tortillas in hot oil (just until soft, not crisp), drain. Spoon about 1 Tablespoon of chicken mixture along the center of each tortilla. Roll and place, flap side down, in a shallow ungreased baking dish. Top with remaining sauce and sprinkle with cheese. Bake uncovered in a 350 degree oven for 15 to 20 minutes, or until heated through. Mix sour cream with onions and spoon over enchiladas. (4 to 6 servings)

MEXICAN CINNAMON-CHOCOLATE PUDDING
½ cup granulated sugar
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
2 cans (12 fluid ozs each) evaporated milk
1 ¼ cups (6 ozs) semi-sweet chocolate morsels
2 egg yolks, lightly beaten
½ cup flaked coconut, toasted
Combine sugar, cornstarch and cinnamon in medium saucepan; gradually stir in evaporated milk. Stir in morsels and egg yolks. Bring to a boil over medium heat, stirring constantly, until mixture is thickened.
Pour chocolate mixture into dessert cups. Chill, covered, for at least 1 hour, sprinkle with toasted coconut just before serving. (8 servings)