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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Picadillo Enchiladas Recipe

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This recipe for Chicken Picadillo Enchiladas is from Sherry's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

1/4 cub extra virgin olive oil
1 1/2 cups chopped white onion
5 large garlic cloves
1 1/2 Tablespoons chili powder
2 cups crushed tomatoes with juice
1/2 cup sliced black olives
3 cups diced chicken
1/2 cup raisins
12 6-inch corn tortillas
2 cups sour cream, divided
chopped green onions and chopped fresh cilantro (for garnish)
Directions:
Directions:
Preheat loven to 375 degrees. Heat oil in large skillet over medium-high heat. Add onions and garlic. Saute until onion is tender, about 4 minutes. Stir in Chili powder. Add crushed tomatoes and 4 tablespoons of juice from olives. Simmer sauce until flavors blend, about 6 minutes. Season with salt and pepper.

Combine chicken, raisins, and olives in a large ball. Mix in 3 cups sauce. season to taste with pepper.

Spread 1/2 cup sauce over bottom of 13x9x2 glass baking dish. Heat tortillas 4 or 5 at a time in microwave for about 20 seconds. Place one at a time on work surface. Spread 1 Tablespoon of sour cream in strip in center. Top with 1/3 cup of 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.

Bake enchiladas until heated through, about 20 minutes. Uncover top with dollops of remaining sour cream. Sprinkle with green onions and cilantro
Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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