Chicken Picadillo Enchiladas Recipe

Name: Chicken Picadillo Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup extra-virgin olive oil; 1 1/2 cups chopped white onion; 5 large garlic cloves, chopped; 1 1/2 tablespoons chili powder; 2 cups crushed tomatoes with added puree; 1/2 cup sliced drained pimiento-stuffed green olives plus juice from jar; 3 cups diced cooked chicken; 1/2 cup raisins; 12 (6-inch) corn tortillas; 2 cups sour cream, divided; Chopped green onions and chopped fresh cilantro (for garnish)

Servings: persons

1/4 cup extra-virgin olive oil
1 1/2 cups chopped white onion
5 large garlic cloves, chopped
1 1/2 tablespoons chili powder
2 cups crushed tomatoes with added puree
1/2 cup sliced drained pimiento-stuffed green olives plus juice from jar
3 cups diced cooked chicken
1/2 cup raisins
12 (6-inch) corn tortillas
2 cups sour cream, divided
Chopped green onions and chopped fresh cilantro (for garnish)

1
Preheat oven to 375F.
2
Heat oil in large skillet over medium-high heat.
3
Add onion and garlic.
4
Saute until onion is tender, about 4 minutes.
5
Stir in chili powder.
6
Add crushed tomatoes and 4 tablespoons juice from olives.
7
Simmer sauce until flavors blend, about 6 minutes.
8
Season with pepper and more olive juice, if desired.
9
Combine chicken, raisins, and olives in large bowl.
10
Mix in 3 cups sauce.
11
Season filling to taste with pepper.
12
Spread 1/2 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish.
13
Heat 1 tortilla directly over gas flame or in hot skillet until just softened, about 10 seconds per side.
14
Place on work surface.
15
Spread 1 tablespoon sour cream in strip in center.
16
Top with 1/3 cup filling.
17
Roll up tortilla.
18
Place enchilada, seam side down, in prepared dish.
19
Repeat, making 11 more enchiladas.
20
Spoon remaining sauce over.
21
Cover dish with foil.
22
Bake enchiladas until heated through, about 20 minutes.
23
Uncover; top with dollops of remaining sour cream.
24
Sprinkle with green onions and cilantro.

1163

kcal

Calories

Fat

117

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup extra-virgin olive oil, 1 1/2 cups chopped white onion, 5 large garlic cloves, chopped, 1 1/2 tablespoons chili powder, and more.

Yes, Chicken Picadillo Enchiladas falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Picadillo Enchiladas

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