Chicken Picadillo Enchiladas's picture

Aug. 10, 2011


Olive oil 3 Tablespoon
Red onion 1/2 Cup (8 tbs) , 1/4 inch diced
Red bell pepper 1/2 Cup (8 tbs) , 1/2 inch diced
Plum tomatoes 6 , seeded and diced
Green olives 1/4 Cup (4 tbs) , coarsely chopped, pitted
Golden raisins 1/2 Cup (8 tbs)
Almonds 1/4 Cup (4 tbs) , coarsely chopped
Capers 2 Tablespoon , drained (Tiny)
Thyme 1 Teaspoon , dried
Ginger 1/2 Teaspoon , ground
Cinnamon 1/2 Teaspoon , ground
Chicken meat 3 Cup (48 tbs) , cooked, shredded
Salt To Taste
Black pepper To Taste , freshly ground
Flat leaf parsley 1/4 Cup (4 tbs) , coarsely chopped
Marinara sauce/Other prepared tomato sauce 3 Cup (48 tbs)
Flour tortillas 16 (Large, About 8 Inches In Diameter)
Monterey jack cheese 12 Ounce , grated



1) Preheat the oven to 350°F.


2) In a large nonstick skillet, saute the onion and bell pepper in the oil over medium heat for 5 minutes.

3) Stir in the tomatoes, olives, raisins, almonds, capers, thyme, ginger, and cinnamon, then stir and cook over a medium heat for another 2 to 3 minutes.

4) Turn off the heat, stir in the chicken, then sprinkle with the salt and pepper and stir in the chopped parsley.

5) In a large shallow baking dish or 2 medium-size baking dishes, spread 2 cups of the marinara sauce over the bottom.

6) Spoon 1/4 cup of the picadillo 1 inch from the edge of a tortilla. Roll up and place with the seam side down in the baking dish. Repeat with the rest of tortillas and picadillo.

7) Pour rest of the 4 cups sauce evenly over the enchiladas, then sprinkle evenly with the grated cheese evenly on top.

8) Bake in the preheated oven for 20 to 25 minutes, until the top is slightly browned and the cheese is melted.


9) Serve immediately on individual serving plates.

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 723Calories from Fat 373

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 13 g65%

Trans Fat 0 g


Sodium 1054 mg43.92%

Total Carbohydrates 50 g16.7%

Dietary Fiber 4 g16%

Sugars 10 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet