Chicken And Green Olive Enchiladas
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
54
Spice
54
Sweetness
50
Sourness
45
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
8 tbsps
Olive Oil (about)2 cups
Onion (finely chopped)3 tbsps
Garlic (chopped)1 tsp
Oregano (dried)1 tsp
Ground Cumin1 tsp
Ground Cinnamon5 tbsps
Chili Powder (hot mexican-style)3 tbsps
All-Purpose Flour30 g
Semisweet ChocolateDirections:
1
Place chicken and broth in heavy large pot
2
Bring to boil
3
Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes
4
Cool chicken in broth
5
Strain broth and spoon off fat; reserve broth
6
Remove chicken skin and bones; discard
7
Shred chicken coarsely; transfer to large bowl
8
Heat 3 tablespoons oil in large saucepan over medium-low heat
9
Add 1 cup onion, garlic, oregano, cumin and cinnamon
10
Cover
11
Cook until onion is almost tender, stirring occasionally, about 10 minutes
12
Mix in chili powder and flour; stir 3 minutes
13
Gradually whisk in 4 1/2 cups broth
14
Increase heat to medium-high
15
Boil until reduced to 3 cups, stirring occasionally, about 35 minutes
16
Remove from heat
17
Whisk in chocolate; season with salt and pepper
18
Cool
19
Heat 1 tablespoon oil in medium skillet over medium heat
20
Add 1 tortilla and cook until just pliable, about 20 seconds per side
21
Transfer to paper-towel-lined baking sheet
22
Repeat with remaining tortillas, adding oil as needed
23
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes
24
Mix 1 cup sauce into chicken
25
Arrange 8 tortillas on work surface
26
Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each
27
Roll up tortillas
28
Arrange seam side down in 1 prepared dish
29
Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken
30
(Can be made 1 day ahead
31
Cover sauce and enchiladas separately; chill
32
) Preheat oven to 375°F
33
Top enchiladas with remaining sauce, then sprinkle with remaining cheese
34
Cover with foil; bake 20 minutes (30 minutes if chilled)
35
Remove foil and bake until sauce bubbles, about 10 minutes
36
Let stand 10 minutes
37
Place chicken and broth in heavy large pot
38
Bring to boil
39
Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes
40
Cool chicken in broth
41
Strain broth and spoon off fat; reserve broth
42
Remove chicken skin and bones; discard
43
Shred chicken coarsely; transfer to large bowl
44
Heat 3 tablespoons oil in large saucepan over medium-low heat
45
Add 1 cup onion, garlic, oregano, cumin and cinnamon
46
Cover
47
Cook until onion is almost tender, stirring occasionally, about 10 minutes
48
Mix in chili powder and flour; stir 3 minutes
49
Gradually whisk in 4 1/2 cups broth
50
Increase heat to medium-high
51
Boil until reduced to 3 cups, stirring occasionally, about 35 minutes
52
Remove from heat
53
Whisk in chocolate; season with salt and pepper
54
Cool
55
Heat 1 tablespoon oil in medium skillet over medium heat
56
Add 1 tortilla and cook until just pliable, about 20 seconds per side
57
Transfer to paper-towel-lined baking sheet
58
Repeat with remaining tortillas, adding oil as needed
59
Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes
60
Mix 1 cup sauce into chicken
61
Arrange 8 tortillas on work surface
62
Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each
63
Roll up tortillas
64
Arrange seam side down in 1 prepared dish
65
Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken
66
(Can be made 1 day ahead
67
Cover sauce and enchiladas separately; chill
68
) Preheat oven to 375°F
69
Top enchiladas with remaining sauce, then sprinkle with remaining cheese
70
Cover with foil; bake 20 minutes (30 minutes if chilled)
71
Remove foil and bake until sauce bubbles, about 10 minutes
72
Let stand 10 minutes