Best Chicken And Green Olive Enchiladas Recipes

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

Ingredients

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.

CHICKEN AND GREEN OLIVE ENCHILADAS

Chicken and Green Olive Enchiladas image

Lots of work but very delicious results. If you're the kind of person that likes to burn a couple of hours cooking because you love to cook, this is a recipe for you. For the cooking time, I'm not sure what to put since there are several cooking phases which I guess would be considered "prep".

Provided by -JoeB

Categories Chicken

Time 3h30m

Yield 16 Enchiladas, 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 (4 1/2 lb) whole chickens, quartered
4 (14 1/2 ounce) cans reduced-sodium chicken broth
8 tablespoons 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 chili powder
3 tablespoons all-purpose flour
1/2 ounce semisweet chocolate
16 (5 -6 inch) corn tortillas
1 lb monterey jack cheese, coarsely grated (about 4.5 cups)
1 cup drained pimento stuffed olive, sliced

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.