Chicken And Green Olive Enchiladas Recipes

CHICKEN & OLIVE ENCHILADAS

Steps:

• Preheat oven to 375°F.
• In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
• Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
• Heat oil in a skillet until hot.
• Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
• You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
• Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
• Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
• Repeat with remaining tortillas and filling.
• Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
• Sprinkle cheese evenly over the top.
• Garnish with the chopped onion and sliced olives, if desired.
• Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
• To serve, garnish with sour cream, if desired.

GREEN CHICKEN ENCHILADAS

Steps:

• Make the tomatillo salsa: Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the tomatillos, jalapeños, and 1/2 cup water. Bring to a boil; reduce the heat to medium-low and simmer until the tomatillos are softened, about 10 minutes. Transfer the mixture to a food processor or blender. Add the lime juice and cilantro. Process until the mixture is smooth. Season to taste with salt, pepper and sugar.
• For the enchiladas: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking dish with nonstick cooking spray. Spoon a little of the tomatillo salsa in the bottom of the dish.
• Heat the oil in a large skillet over medium-high heat. Add the onion, garlic and cumin and cook until the onion is tender, about 5 minutes. Combine the onion mixture, chicken, queso fresco, sour cream and 2 cups Monterey Jack in a large bowl.
• Wrap the tortillas in a damp paper towel and microwave on high for 1 minute to soften. Divide the chicken filling evenly among the tortillas and roll up, burrito-style. Arrange in the prepared baking dish. Pour the remaining salsa on top and sprinkle with the remaining 1 to 2 cups Monterey Jack cheese.
• Bake until the cheese is browned and bubbly and the enchiladas are warmed through, 30 to 35 minutes. Garnish with queso fresco, cilantro and red onion, if desired.

CHICKEN AND GREEN OLIVE ENCHILADAS

Steps:

• 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. Remove chicken skin and bones; discard. Shred chicken coarsely; transfer to large bowl.
• Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. 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. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
• Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
• Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. 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. 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.)
• 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). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.

CHICKEN ENCHILADAS WITH GREEN CHILE SAUCE (SALSA VERDE)

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
• Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
• Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
• Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
• Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
• Bake in the preheated oven until heated through, about 20 minutes.

CHICKEN AND GREEN OLIVE ENCHILADAS

Steps:

• Place chicken and broth in heavy large pot. Bring to a 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.
• Remove chicken skin and bones; discard.
• Shred chicken coarsely; transfer to a large bowl. Set aside.
• Heat 3 Tbl oil in a large saucepan over medium-low heat.
• Add 1 cup onion, garlic, oregano, cumin and cinnamon to the saucepan. Cook until onion is almost tender, stirring occasionally, about 10 minutes.
• Mix in chili powder and flour; stir 3 minutes.
• Gradually whisk in 4.5 cups of the broth (reserve remaining broth for Red Rice).
• Increase heat to medium-high and bring to a boil.
• Boil until reduced to about 3 cups, stirring occasionally, about 35 minutes.
• Remove from heat and whisk in chocolate. Season with salt and pepper, cool.
• Heat 1 Tbl oil in medium skillet over medium heat.
• Add 1 tortilla and cook until just pliable, about 20 seconds per side.
• Transfer to a paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
• Spread 1/3 cup of sauce in each of two 13x9x2 -inch glass baking dishes.
• Mix 1 cup of the sauce into the chicken.
• Arrange 8 tortillas on work surface.
• Spoon 3 Tbl cheese, 1 Tbl olives, 1 Tbl onions, and 1/4 cup chicken over center of each tortilla.
• Roll up tortillas. Arrange seam side down in 1 prepared dish.
• Repeat with remaining tortillas (can be prepared 1 day ahead. Cover sauce and enchiladas separately, cool).
• Pre-heat oven to 375 degrees F. Top each enchilada with remaining sauce, then sprinkle with remaining cheese.
• Cover with foil; bake for 20 minutes (30 minutes if chilled.).
• Remove foil and bake until sauce and cheese bubbles, about 10 minutes.
• Let stand 10 minutes and serve.