Chicken and Green Olive Enchiladas

Name: Chicken and Green Olive Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 Tbsps all purpose flour; 2 kilograms chicken, quartered; 5 Tbsps hot Mexican-style chili powder; 16 6-inchs 5- to 6-inch corn tortillas; 3 Tbsps chopped garlic; 0 teaspoons ground cinnamon; 1 teaspoon ground cumin; 2 kilograms low-salt chicken broth; 1 liters pound Monterey Jack cheese, coarsely grated (about; 8 Tbsps (about) olive oil; 473 milliliters finely chopped onions; 1 teaspoon dried oregano; 237 milliliters drained pimiento-stuffed green olives, sliced; 14 grams semisweet chocolate

Chicken and Green Olive Enchiladas might be just the Mexican recipe you are searching for. This recipe serves 8. One portion of this dish contains roughly 72g of protein, 79g of fat, and a total of 1137 calories. Head to the store and pick up all purpose flour, pimiento-stuffed olives, oregano, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It works well as a main course.

Instructions

Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve broth.

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Whole Chicken

Broth

Equipment you will use

Pot

Remove chicken skin and bones; discard. Shred chicken coarsely; transfer to large bowl.

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Whole Chicken

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Bowl

Heat 3 tablespoons oil in large saucepan over medium-low heat.

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Cooking Oil

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Sauce Pan

Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes.

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Cinnamon

Oregano

Garlic

Cumin

Onion

Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes.

Ingredients you will need

Chili Powder

Broth

All Purpose Flour

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Whisk

Remove from heat.

Whisk in chocolate; season with salt and pepper. Cool.

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Salt And Pepper

Chocolate

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Whisk

Heat 1 tablespoon oil in medium skillet over medium heat.

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Cooking Oil

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Frying Pan

Add 1 tortilla and cook until just pliable, about 20 seconds per side.

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Tortilla

Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.

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Tortilla

Cooking Oil

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Baking Sheet

Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes.

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Sauce

Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Olives

Onion

Sauce

Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Olives

Onion

Sauce

Roll

Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled).

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Cheese

Sauce

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Oven

Aluminum Foil

Remove foil and bake until sauce bubbles, about 10 minutes.

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Sauce

Equipment you will use

Oven

Aluminum Foil

Let stand 10 minutes.

Equipment

Ingredients

Servings:

3Tbsps

all purpose flour 2kilograms

chicken, quartered 5Tbsps

hot Mexican-style chili powder 166-inchs

5- to 6-inch corn tortillas 3Tbsps

chopped garlic 0teaspoons

ground cinnamon 1teaspoon

ground cumin 2kilograms

low-salt chicken broth 1liters

pound Monterey Jack cheese, coarsely grated (about 8Tbsps

(about) olive oil 473milliliters

finely chopped onions 1teaspoon

dried oregano 237milliliters

drained pimiento-stuffed green olives, sliced 14grams

semisweet chocolate

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Tudor Wines Balo Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 68 dollars per bottle.