Chicken Picadillo Enchiladas

From the kitchen of Carly

Picadillo's sweet-savory magic meets enchilada night. Shredded chicken, raisins, and briny olives tucked into corn tortillas, then smothered in a deep chili-tomato sauce and sour cream. Spanish flavors that feel both comforting and unexpected.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/4 cup extra-virgin olive oil
  • 11 1/2 cups chopped white onion
  • 15 large garlic cloves, chopped
  • 11 1/2 tablespoons chili powder
  • 12 cups crushed tomatoes with added purée
  • 11/2 cup sliced drained pimiento-stuffed green olives plus juice from jar
  • 13 cups diced cooked chicken
  • 11/2 cup raisins
  • 112 (6-inch) corn tortillas
  • 12 cups sour cream, divided
  • 1Chopped green onions and chopped fresh cilantro (for garnish)

Instructions

  1. Preheat oven to 375°F. Heat oil in large skillet over medium-high heat. Add onion and garlic. Sauté until onion is tender, about 4 minutes. Stir in chili powder. Add crushed tomatoes and 4 tablespoons juice from olives. Simmer sauce until flavors blend, about 6 minutes. Season with pepper and more olive juice, if desired.

  2. Combine chicken, raisins, and olives in large bowl. Mix in 3 cups sauce. Season filling to taste with pepper.

  3. Spread 1/2 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Heat 1 tortilla directly over gas flame or in hot skillet until just softened, about 10 seconds per side. Place on work surface. Spread 1 tablespoon sour cream in strip in center. Top with 1/3 cup 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.

  4. Bake enchiladas until heated through, about 20 minutes. Uncover; top with dollops of remaining sour cream. Sprinkle with green onions and cilantro.