Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Diced (1/4 inch) red onion
- 1/2 c. Diced (1/2 inch) red bell pepper
- 6 x Ripe plum tomatoes, seeded and diced
- 1/4 c. Coarsely minced pitted green olives
- 1/2 c. Golden brown raisins
- 1/4 c. Coarsely minced almonds
- 2 Tbsp. Liquid removed tiny capers
- 1 tsp Dry thyme
- 1/2 tsp Grnd ginger
- 1/2 tsp Grnd cinnamon
- 3 c. Cooked shredded chicken meat Salt and freshly grnd black pepper, to taste
- 1/4 c. Coarsely minced flat-leaf parsley
- 6 c. Marinara Sauce (see recipe) or possibly other prepared tomato sauce
- 16 lrg Flour tortillas (about 8 inches in diameter)
- 12 ounce Monterey Jack cheese, grated
Direcciones
- 1. For the picadillo, heat the oil in a large nonstick skillet over medium heat. Add in the onion and bell pepper and cook, stirring, for 5 min. Add in the tomatoes, olives, raisins, almonds, capers, thyme, ginger, and cinnamon; cook, stirring, over medium heat another 2 to 3 min. Remove from the heat and stir in the chicken. Season with salt and pepper and stir in the parsley.
- 2. Preheat the oven to 350 F.
- 3. Spread 2 c. of the marinara sauce over the bottom of a large shallow baking dish (or possibly use 2 medium-size baking dishes each large sufficient to hold 8 enchiladas).
- 4. Spoon 1/4 c. of the picadillo 1 inch from the edge of a flour tortilla.
- Roll up and place, seam side down, in the baking dish. Continue with the remaining tortillas and picadillo.
- 5. Pour the remaining 4 c. sauce proportionately over the enchiladas, then sprinkle the grated cheese proportionately over the top. Bake till the top is slightly browned and the cheese is melted, 20 to 25 min. Serve warm.
- Makes 16 enchiladas or possibly 8 entree servings
- NOTES : When enchiladas are served in Mexico, they are often a bit heavy and meaty, but these chicken-filled tortillas are light and delicious and filled with the best flavors of the Mexican palette. Use chicken left over from a large roasted bird or possibly poach some breasts for the filling. Olives and capers, with their briny bite, play against the flavorful sweetness of cinnamon and raisins. Enchiladas are easily prepared ahead of time and baked just before serving.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 8 servings | |
| Calories 555 | |
| Calories from Fat 301 | 54% |
| Total Fat 33.62g | 42% |
| Saturated Fat 12.93g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 1193mg | 50% |
| Potassium 959mg | 27% |
| Total Carbs 37.6g | 10% |
| Dietary Fiber 6.5g | 22% |
| Sugars 24.57g | 16% |
| Protein 26.21g | 42% |
