Email to mhudgins@q.com      

Recipe Categories: marlainlasvegas's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGES_Tea BREADS_Bisquits BREADS_Breadsticks BREADS_Buns BREADS_Cornbread BREAD_Quick BREAKFAST BREAKFAST_French_Toast BREAKFAST_Omelet BREAKFAST_Pancakes BREAKFAST_Syrup BREAKFAST_Waffles C CANNING CASSEROLES CASSEROLES_Bakes CASSEROLES_Bean CASSEROLES_Pies_Meat_Veggie CASSEROLES_Vegetable CELEBRATE_THE_DATE_RECIPES COOKIES COOKING_FOR_A_CROWD COPY_CAT CROCKPOT D5 DESSERTS_Cakes DESSERTS_Cakes_Cheesecakes DESSERTS_Cakes_Cupcakes DESSERTS_Cakes_Ice_Cream DESSERTS_Cobblers DESSERTS_Cookies DESSERTS_Cookies_Bars_Squares DESSERTS_Crisp DESSERTS_Ice_Cream DESSERTS_Ice_Cream_Cones DESSERTS_Ice_Cream_Pops_Misc DESSERTS_Ice_Cream_Sndwiches DESSERTS_Ice_Cream_Sorbet DESSERTS_Ice_Cream_Sundae DESSERTS_Ice_Cream_Yogurt DESSERTS_JellO DESSERTS_Pies DESSERTS_Pies_Ice_Cream DESSERTS_Pizza DESSERTS_Pudding DESSERTS_Pudding_Mousse_Misc DESSERTS_Pudding_Tapioca DESSERTS_Tarts DESSERTS_Torte DIABETIC DIPS DIPS_And_Chips DIPS_FONDUE DIPS_Salsa EASTER EGGS EGGS_Deviled ETHNIC ETHNIC_Asian ETHNIC_Danish_Dutch ETHNIC_German ETHNIC_Indian ETHNIC_Irish ETHNIC_Italian_Greek ETHNIC_Jamaican_Brazillian ETHNIC_Mexican ETHNIC_Mexican_Nachos ETHNIC_Russian ETHNIC_Sweden_Norwegian FISHandSEAFOOD FISHandSEAFOOD_Shrimp FRUIT FRUIT_Melon HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Organic HEALTHY_Sugar_Free HEALTHY_Weight_Watchers HOLIDAYS_4th_of_July HOLIDAYS_Bastille_Day HOLIDAYS_Canada_Day HOLIDAYS_Colombus_Day HOLIDAYS_Earth_Day HOLIDAYS_Fathers_Day HOLIDAYS_Flag_Day HOLIDAYS_Grandparents HOLIDAYS_Groundhog HOLIDAYS_Jewish_Passover HOLIDAYS_Jewish_Rosh_Hashana HOLIDAYS_Jewish_Shavuot HOLIDAYS_Jewish_Sukkot HOLIDAYS_Mardi_Gras HOLIDAYS_Memorial_Day HOLIDAYS_Mothers_Day HOLIDAYS_New_Years HOLIDAYS_Superbowl HOLIDAYS_Thanksgiving_After HOLIDAYS_Valentines HOLIDAYS_Veterans_Day Jams_Jellies_Marmalade JEWISH KIDS KIDS_Back_To_School MEALS MEATS MEATS_Grilling MEATS_Kabobs_Skewers MEATS_Meatballs MEATS_Meatloaf MEATS_Pork MEATS_Poultry MISCELLANEOUS MISCELLANEOUS_Amish MISCELLANEOUS_Bruschetta MISCELLANEOUS_No_Bake_Cook MISCELLANEOUS_PA_Dutch MISCELLANEOUS_PotPies_MeatPies MISCELLANEOUS_Quiche NONFOOD PASTA_Lasagna PASTA_Ravioli PASTRIES_Crusts_Doughs PET_RECIPES PET_RECIPES_Bird PIZZA SALADS SALADS_Coleslaw SALADS_Dressing SALADS_Gelatin SALADS_Macaroni SALADS_Pasta SALADS_Potato SALADS_Salads_With_Dressings SANDWICHES SANDWICHES_Pita SANDWICHES_Wraps SAUCES SAUCES_Gravy SAUCES_Marinades SEASONAL_Fall_Autumn SEASONINGS_Condiments SEASONINGS_Misc SIDE_DISH SIDE_DISH_Potatoes SIDE_DISH_Potatoes_Baked SIDE_DISH_Rice SIDE_DISH_Stuffing SIDT_DISH_Potatoes_Baked SNACKS SNACKS_Candy SNACKS_Chips SNACKS_Smores SOUPS SPREADS_Friosting_Icing_Glazes TEX_MEX TIPS TIPS_How_To TIPS_Measure_Conv_Equiv TNT_From_the_Stars VEGETARIAN_VEGAN

Chicken & Green Olive Enchiladas




Source of Recipe


David


List of Ingredients




Chicken & Green Olive Enchiladas from David


1 Chicken -- quartered, or rotisserie
4 can Chicken broth -- low sodium
8 tablespoon Olive Oil -- or more as needed
2 cup Onions -- finely chopped
3 tablespoon Garlic -- chopped
1 teaspoon Oregano, dried
1 teaspoon Cumin, ground
1/4 teaspoon Cinnamon, Ground
5 tablespoon Chili Powder -- mexican style
3 tablespoon Flour, All Purpose
1/2 ounce Chocolate, Semi-sweet
16 Tortillas, Corn
1 lbs Cheese, Monterey -- coarsely grated
1 cup Olives, Green -- pimento stuffed, sliced



Recipe




If doing from scratch: 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. (Or use rotisserie chicken.)

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. Put remaining sauce into shallow
dish. Reserving some sauce for top, lightly dip tortillas into sauce.
Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion
and 1/4 cup chicken over center of each. (Or mix ingredients together
to fill.) Roll up tortillas. Arrange seam side down in prepared dish.
Repeat with remaining tortillas. (Can be made 1 day ahead.)

Preheat oven to 375°F. Sprinkle enchiladas with remaining sauce and
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.
Makes 8 servings

Note
A home-style, do-ahead main dish. The enchiladas can be assembled a
day in advance and refrigerated