Chicken Picadillo Enchiladas

Name: Chicken Picadillo Enchiladas
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: Mexican
Ingredients: 710 milliliters diced cooked chicken; 2 Tbsps chili powder; 12 6-inchs (6-inch) corn tortillas; 5 larges garlic cloves, chopped; 12 servings Chopped green onions and chopped fresh cilantro (for garnish); 59 milliliters extra-virgin olive oil; 118 milliliters sliced drained pimiento-stuffed green olives plus juice from jar; 118 milliliters raisins; 473 milliliters sour cream, divided; 473 milliliters crushed tomatoes with added purée; 355 milliliters chopped white onion

Chicken Picadillo Enchiladas might be just the Mexican recipe you are searching for. This gluten free recipe serves 12. One serving contains 276 calories, 9g of protein, and 18g of fat. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. A mixture of olive oil, green onions and cilantro, cream, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 375°F.

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Oven

Heat oil in large skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add onion and garlic. Sauté until onion is tender, about 4 minutes. Stir in chili powder.

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Chili Powder

Garlic

Onion

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.

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Crushed Tomatoes

Olives

Pepper

Juice

Sauce

Combine chicken, raisins, and olives in large bowl.

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Whole Chicken

Raisins

Olives

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Bowl

Mix in 3 cups sauce. Season filling to taste with pepper.

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Pepper

Sauce

Spread 1/2 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish.

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Sauce

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Glass Baking Pan

Heat 1 tortilla directly over gas flame or in hot skillet until just softened, about 10 seconds per side.

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Tortilla

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Frying Pan

Place on work surface.

Spread 1 tablespoon sour cream in strip in center. Top with 1/3 cup filling.

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Sour Cream

Spread

Roll up tortilla.

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Tortilla

Roll

Place enchilada, seam side down, in prepared dish. Repeat, making 11 more enchiladas. Spoon remaining sauce over. Cover dish with foil.

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Sauce

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Aluminum Foil

Bake enchiladas until heated through, about 20 minutes. Uncover; top with dollops of remaining sour cream.

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Sour Cream

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Oven

Sprinkle with green onions and cilantro.

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Green Onions

Cilantro

Equipment

Ingredients

Servings:

710milliliters

diced cooked chicken 2Tbsps

chili powder 126-inchs

(6-inch) corn tortillas 5larges

garlic cloves, chopped 12servings

Chopped green onions and chopped fresh cilantro (for garnish)59milliliters

extra-virgin olive oil 118milliliters

sliced drained pimiento-stuffed green olives plus juice from jar 118milliliters

raisins 473milliliters

sour cream, divided 473milliliters

crushed tomatoes with added purée 355milliliters

chopped white onion

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices 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 Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.