Chicken Picadillo Enchiladas

Chicken Picadillo Enchiladas
Photo by Mark Thomas

Ingredients

  • 2 cups crushed tomatoes with added purée
  • ¼ cup extra-virgin olive oil
  • green onions
  • 12 6-inch corn tortillas
  • fresh cilantro
  • 1 ½ cups white onion
  • 5 large garlic cloves
  • + 5 more ingredients
    • 1 ½ tablespoons chili powder
    • ½ cup pimiento-stuffed green olives
    • 3 cups cooked chicken
    • 2 cups sour cream
    • ½ cup raisins

Preheat oven to 375°F. Heat oil in large skillet over medium-high heat. Add onion and garlic. Sauté until onion is tender, about 4 minutes. Stir in chili powder. Add crushed tomatoes and 4 tablespoons juice from olives. Simmer sauce until flavors blend, about 6 minutes. Season with pepper and mor...

View full recipe at Epicurious

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