Baked Chicken And Black Olive Enchiladas Recipes

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BAKED CHICKEN ENCHILADAS



Baked Chicken Enchiladas image

These are great for a family dinner or party. I've also cut the baked enchiladas into three sections and served them as appetizers with chips and salsa.-Elaine Anderson, Aliquippa, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 9

1 envelope enchilada sauce mix
2 cups cubed cooked chicken
2 cups shredded Monterey Jack cheese, divided
1/3 cup sliced ripe olives
1-1/3 cups chopped fresh tomatoes, divided
1/4 cup chopped green pepper
2 tablespoons chopped green onion
10 flour tortillas (6 inches)
2 cups shredded lettuce

Steps:

  • Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion., Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes.

Nutrition Facts : Calories 505 calories, Fat 25g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 1799mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 3g fiber), Protein 35g protein.

CHICKEN & OLIVE ENCHILADAS



Chicken & Olive Enchiladas image

I wanted to try Mark Hendrick's enchilada sauce and just threw this together to go with. It is easy and delicious. You could use canned enchilada sauce, but I just have to tell you his sauce is fantastic!

Provided by PalatablePastime

Categories     Chicken

Time 35m

Yield 10 enchiladas, 4-5 serving(s)

Number Of Ingredients 9

2 -3 cups chopped cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
3 cups red enchilada sauce (I used Texas Red Enchilada Sauce)
10 -12 fresh corn tortillas
1 -2 cup vegetable oil or 1 -2 cup lard (optional)
2 cups shredded cheddar cheese or 2 cups monterey jack cheese
2 tablespoons finely chopped white onions or 2 tablespoons sliced scallions (optional)
2 tablespoons sliced black olives (optional)
1/2 cup sour cream (optional)

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.

Nutrition Facts : Calories 1117.1, Fat 87.5, SaturatedFat 22.3, Cholesterol 117.9, Sodium 1394, Carbohydrate 45.5, Fiber 5.7, Sugar 2.5, Protein 39.5

BAKED CHICKEN AND BLACK OLIVE ENCHILADAS



Baked Chicken and Black Olive Enchiladas image

Here's a Mediterranean twist on a south-of-the-border favorite! We added sliced black olives to this family-pleasing baked chicken enchiladas recipe.

Provided by My Food and Family

Categories     Home

Time 35m

Yield 10 servings

Number Of Ingredients 6

1 Tbsp. corn oil
1 lb. boneless skinless chicken thighs, cut into bite-size pieces
1 can (2.25 oz.) sliced black olives, drained
1 jar (16 oz.) TACO BELL® Thick & Chunky Salsa, divided
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
10 flour tortillas (8 inch)

Steps:

  • Heat oven to 350°F.
  • Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until done. Stir in olives and 1/2 cup each salsa and cheese.
  • Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in prepared dish. Top with remaining salsa and cheese.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 15 g

CHICKEN ENCHILADA BAKE



Chicken Enchilada Bake image

Your family is going to gobble up this cheesy, southwestern and easy chicken enchilada casserole...and will ask for it again and again. It's real comfort food! -Melanie Burns, Pueblo West, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 6

4-1/2 cups shredded rotisserie chicken
1 can (28 ounces) green enchilada sauce
1-1/4 cups sour cream
9 corn tortillas (6 inches), cut into 1-1/2-inch pieces
4 cups shredded Monterey Jack cheese
Fresh minced parsley, optional

Steps:

  • Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

Nutrition Facts : Calories 428 calories, Fat 27g fat (14g saturated fat), Cholesterol 103mg cholesterol, Sodium 709mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 32g protein.

FIESTA CHICKEN AND BLACK BEAN ENCHILADAS FROM MISSION®



Fiesta Chicken and Black Bean Enchiladas from Mission® image

Shredded chicken, black beans, corn, cheese, and chiles in a creamy sauce are rolled into tortillas and baked with enchilada sauce and more cheese for this family-pleasing favorite.

Provided by Mission Foods

Categories     Trusted Brands: Recipes and Tips     Mission®

Time 1h20m

Yield 4

Number Of Ingredients 15

8 Mission® Soft Taco Flour Tortillas
Cooking spray
¼ cup chicken broth
1 (16 ounce) skinless, boneless chicken breast
1 medium onion, diced
1 red pepper, stemmed, seeded, and diced
1 (15 ounce) can black beans, rinsed, drained
1 cup corn kernels
¼ cup packed chopped fresh cilantro
1 (4 ounce) can diced green chiles
2 ¼ cups grated low-fat sharp Cheddar cheese, divided
⅔ cup fat-free sour cream
⅔ cup enchilada sauce
Hot pepper sauce such as Tabasco®
Salt and pepper to taste

Steps:

  • Heat oven to 350 degrees F. Spray an 8x11x2-inch baking dish with cooking spray.
  • Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred.
  • In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat.
  • In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste.
  • Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each.

Nutrition Facts : Calories 723.7 calories, Carbohydrate 92.8 g, Cholesterol 111.7 mg, Fat 24.2 g, Fiber 12.3 g, Protein 57.9 g, SaturatedFat 9.6 g, Sodium 2173.6 mg, Sugar 12.9 g

CHICKEN AND GREEN OLIVE ENCHILADAS



Chicken and Green Olive Enchiladas image

Categories     Cheese     Chicken     Olive     Poultry     Bake     Super Bowl     Cinco de Mayo     Casserole/Gratin     Winter     Poker/Game Night     Party     Potluck     Tortillas     Monterey Jack     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

1 4 1/2-pound chicken, quartered
4 14 1/2-ounce cans low-salt chicken broth
8 tablespoons (about) olive oil
2 cups finely chopped onions
3 tablespoons chopped garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
5 tablespoons hot Mexican-style chili powder
3 tablespoons all purpose flour
1/2 ounce semisweet chocolate
16 5- to 6-inch corn tortillas
1 pound Monterey Jack cheese, coarsely grated (about 4 1/2 cups)
1 cup drained pimiento-stuffed green olives, sliced

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.

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE



Layered Chicken and Black Bean Enchilada Casserole image

Layers of sauce and tortillas mingle with a seasoned chicken and black bean mixture. This is a delicious and easy recipe best served with a side of Spanish rice. You may wish to substitute low fat sour cream.

Provided by DEBMCE4

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h10m

Yield 8

Number Of Ingredients 10

2 cups diced chicken breast meat
½ teaspoon ground cumin
½ teaspoon ground coriander
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
1 (4.5 ounce) can diced green chile peppers, drained
1 (10 ounce) can red enchilada sauce
8 (6 inch) corn tortillas
2 cups shredded Mexican blend cheese
1 (8 ounce) container sour cream

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
  • Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
  • Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

Nutrition Facts : Calories 366.4 calories, Carbohydrate 16.4 g, Cholesterol 91.7 mg, Fat 23.7 g, Fiber 2.2 g, Protein 23 g, SaturatedFat 14.2 g, Sodium 508.3 mg, Sugar 0.8 g

BAKED CHICKEN ENCHILADAS



Baked Chicken Enchiladas image

Roll a cheesy chicken mixture up in whole wheat tortillas in this Baked Chicken Enchiladas recipe. Top this delicious recipe with still more cheese in this easy-to-make baked chicken enchiladas dish.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 8

1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
2 Tbsp. milk
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) black beans, rinsed
3 cups chopped cooked chicken
1-1/3 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
12 whole wheat tortillas (6 inch)

Steps:

  • Heat oven 375°F.
  • Mix cream cheese spread, seasoning mix and milk in medium bowl until blended. Stir in tomatoes and beans.
  • Combine chicken, 1/3 cup shredded cheese and 3/4 cup cream cheese mixture. Spoon 1/4 cup down center of each tortilla; roll up. Place, seam sides down, in 13x9-inch baking dish sprayed with cooking spray. Top with remaining cream cheese mixture and shredded cheese.
  • Bake 30 to 35 min. or until enchiladas are heated through and cheese is melted.

Nutrition Facts : Calories 560, Fat 32 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1580 mg, Carbohydrate 0 g, Fiber 8 g, Sugar 0 g, Protein 30 g

EASY ENCHILADA CASSEROLE WITH OLIVES



Easy Enchilada Casserole with Olives image

Fantastic! This one does not contain any cream of ..soups or corn. Slices nicely. I doubled recipe#31811 by Kimke for the enchilada sauce

Provided by lets.eat

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/2 lbs ground beef
1 cup onion, chopped
2 garlic cloves, minced
2 (10 ounce) cans enchilada sauce
1 (2 1/2 ounce) can sliced black olives, drained
10 (6 inch) corn tortillas, divided and torn
2 cups cheddar cheese, shredded
2 tablespoons chives, snipped

Steps:

  • Preheat oven to 375'. Grease a 11x7 baking pan place on a foil lined baking sheet and set aside.
  • In a skillet brown the ground beef, onion and garlic, drain the fat. Place back in the skillet and add the enchilada sauce and 1/4 cup of the black olives. Bring to a boil, cover and reduce heat to low stirring occasionally. Cook 5 minutes.
  • Layer 1/2 of the tortillas on the bottom of the prepared baking dish. Cover with 1/2 of the meat mixture, sprinkle with 1 cup of the cheese. Repeat layers; cover with foil sprayed with no-stick spray.
  • Bake for 20 minutes. Uncover and bake for an additional 5 minutes or until bubbly. Sprinkle with remaining black olives and sprinkle with chives. Let set 10 minutes before slicing.

Nutrition Facts : Calories 546.6, Fat 31.9, SaturatedFat 15, Cholesterol 116.7, Sodium 1234.2, Carbohydrate 29.8, Fiber 5, Sugar 8, Protein 34.8

ROAST CHICKEN WITH BLACK OLIVES



Roast Chicken with Black Olives image

Provided by Isabella DeFazio

Categories     Chicken     Olive     Roast     Bon Appétit

Yield Serves 2 to 4

Number Of Ingredients 7

6 garlic cloves, minced
2 teaspoons rubbed or ground dried sage
1 teaspoon pepper
1 3 1/2-pound chicken
1 tablespoon olive oil
1/2 cup Italian black olives cured in brine
1/2 cup dry white wine

Steps:

  • Preheat oven to 400°F. Combine garlic, sage and pepper in small bowl. Brush chicken with oil. Sprinkle with garlic mixture. Place in baking pan. Bake chicken 30 minutes. Reduce oven temperature to 325°F. Add olives to pan. Pour wine over chicken. Continue baking until juices run clear when chicken is pierced in thickest part of thigh and legs can be moved easily, basting chicken with pan juices, about 40 minutes. Transfer chicken to platter. Surround with olives using slotted spoon. Degrease pan juices. Pour juices over chicken and serve.

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From averiecooks.com


WHITE CHICKEN ENCHILADAS - DESSERT NOW, DINNER LATER
2019-09-24 Instructions. In a bowl, mix soup, sour cream, sauteed onion, chiles, olives, & ½ cup of each cheese. Set aside remaining cheese. Divide the sauce mixture in half & separate into two bowls. (One bowl for filling, one bowl to spread on bottom & top of the enchiladas.) Mix one of the bowls of sauce with the chicken.
From dessertnowdinnerlater.com


CHICKEN ENCHILADA CASSEROLE - DINNER AT THE ZOO
2019-03-19 Preheat the oven to 350 degrees. Coat an 8 or 9 inch square baking pan or 2 quart baking dish with cooking spray. Spread 1/4 cup of sauce over the bottom of the baking dish. Layer 4 halves of tortilla over the sauce so that the bottom of the pan is covered. Layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup of ...
From dinneratthezoo.com


RECIPE: CHICKEN, BLACK BEAN & KALE ENCHILADAS WITH CREAMY
Place an oven rack in the center of the oven, then preheat to 450°F. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and half the spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken.
From blueapron.com


CHICKEN ENCHILADAS (WITH HOMEMADE ENCHILADA SAUCE ... - COOKING …
2018-09-21 Set aside about 2/3 of it for topping. Working with about 5 tortillas at a time, spread about 1/4 cup chicken across each add about 1 Tbsp of the cheese then spread over a scant 1 Tbsp enchilada sauce. Roll enchiladas up then transfer to prepared baking dish (fitting 7 per dish). Repeat with remaining ingredients.
From cookingclassy.com


CHICKEN ENCHILADA BAKED RAVIOLI - COOKING FOR KEEPS
2016-10-11 Make the enchilada sauce. Sauté the onions and garlic in olive oil. Add the tomato paste. Cook for a minuet or so. Whisk in chicken stock, spices, apple cider vinegar and salt. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Cook the ravioli. Cook the ravioli while the enchilada sauce simmers.
From cookingforkeeps.com


CHICKEN AND GREEN OLIVE ENCHILADAS - CULINARY SPIRITS
2017-01-12 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. Garnish with green onion, more green olives, and fresh cilantro. Serve!
From culinaryspirits.com


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