Chicken Picadillo Enchiladas
A delicious Mexican dish featuring corn tortillas filled with a flavorful mixture of chicken, olives, and raisins in a chili-spiced tomato sauce, topped with sour cream and fresh herbs.
Ingredients
- •¼ cup extra-virgin olive oil
- •1½ cups white onion
- •5 cloves garlic
- •1½ tablespoons chili powder
- •2 cups crushed tomatoes
- •½ cup pimiento-stuffed green olives
- •3 cups diced cooked chicken
- •½ cup raisins
- •12 pieces corn tortillas
- •2 cups sour cream
- •¼ cup green onions and cilantro
Cooking Instructions
- 1.
Preheat oven to 375°F. Heat oil in large skillet over medium-high heat. Add onion and garlic. Sauté until onion is tender, about 4 minutes. Stir in chili powder. Add crushed tomatoes and 4 tablespoons juice from olives. Simmer sauce until flavors blend, about 6 minutes. Season with pepper and more olive juice, if desired.
10 min
- 2.
Combine chicken, raisins, and olives in large bowl. Mix in 3 cups sauce. Season filling to taste with pepper.
5 min
- 3.
Spread 1/2 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Heat 1 tortilla directly over gas flame or in hot skillet until just softened, about 10 seconds per side. Place on work surface. Spread 1 tablespoon sour cream in strip in center. Top with 1/3 cup filling. Roll up tortilla. Place enchilada, seam side down, in prepared dish. Repeat, making 11 more enchiladas. Spoon remaining sauce over. Cover dish with foil.
15 min
- 4.
Bake enchiladas until heated through, about 20 minutes. Uncover; top with dollops of remaining sour cream. Sprinkle with green onions and cilantro.
20 min
