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    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

 

 

 


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