Chicken Olive Enchiladas Recipes

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.

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 & 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.

FAVORITE CHICKEN ENCHILADAS

Steps:

• Sprinkle chicken with chili powder. In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat until no longer pink. Sprinkle with flour, coriander and spicy chocolate cinnamon sugar; stir until blended., Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the corn, onions, chilies and salt; cook and stir 2 minutes longer or until heated through. Remove from the heat. Stir in 1/4 cup cilantro., Spread 2/3 cup filling down the center of each tortilla. Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray., In a small bowl, combine the salsa, tomato sauce and remaining cilantro; pour over enchiladas. Sprinkle with cheese. Cover and bake at 375° for 25 minutes or until heated through.

CHICKEN ENCHILADAS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.
• Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

EASY CHICKEN ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
• Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.

JESSICA ALBA'S CHICKEN ENCHILADAS

Steps:

• Heat oven to 425°. In a medium pot, boil stock, chicken, jalapeño and garlic 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, 1/4 cup Monterey Jack, cilantro and olives; set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11" x 13" casserole pan with nonstick spray. Microwave tortillas 20 seconds. Place small handfuls of cheese mixture and chicken in center of each tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle on sauce, then add remaining 1/4 cup Monterey Jack. Bake 20 minutes. Serve with remaining sauce on the side.

BAKED CHICKEN AND BLACK OLIVE ENCHILADAS

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.

LONE STAR CHICKEN ENCHILADAS

Steps:

• In a large bowl, combine the first 6 ingredients. In a shallow bowl, combine cream and salt., Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through.

FUNKY CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9x13-inch casserole dish with tortillas.
• Heat oil in a large skillet over medium heat. Add chicken and season with cumin, taco seasoning, and cayenne. Stir in onion and garlic and cook until chicken is browned, about 5 minutes. Add bell peppers; cook and stir for another 5 minutes. Mix in black beans, kidney beans, and corn.
• Remove from the heat and pour mixture into the prepared casserole dish. Top with cilantro and pepper Jack cheese.
• Bake in the preheated oven until cheese starts to brown on top, 25 to 30 minutes. Remove from the oven and let stand for 10 minutes before serving.

SIMPLE CHICKEN ENCHILADAS

Steps:

• Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.