Olive Enchiladas

  • Yield 12 pieces
  • Prep 15 mins
  • Cook 40 mins


1 cup Sliced black olives, drained
1 large white onion, finely diced
3 cloves garlic, minced
1 1/2 teaspoons cumin
1/4 cup flour
1/4 cup green chilies, diced (from a can) with juice
4 cups fresh or canned chicken stock
3 pounds boned, shredded chicken (use a deli-roasted chicken, almost 3 lbs.)
1/2 bunch fresh cilantro, chopped
-- salt and pepper to taste
12 large corn tortillas
1/2 pound Monteray Jack cheese, shredded
-- Optional toppings: more olives, guacamole, fresh tomatoes, sour cream
2 tablespoons olive oil
1 can salsa verde (or jar, 10 oz.)
2 tablespoons butter for frying tortillas


Heat about 2 tablespoons of olive oil in a medium saucepan over medium heat.  Add the olives, onion and the green chilies and cook until onions are softened and carmelized, about 5 to 7 minutes.  Add the garlic and cook 1 minute.  Stir in the cumin and cook 1 minute.  Then sprinkle on the flour and cook, stirring 1 more minute.  Gradually pour in the stock, stirring constantly.  Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan, the liquid will thicken.  Fold in the chicken and cilantro and season well with salt and pepper.  

To assemble:  Preheat oven to 350 degrees.  In a small frying pan, with a bit of butter and quickly fry the tortillas for about 1 minute on each side, remove and set aside.  Pour the salsa verde into a large baking dish.  Dip a tortilla into the salsa and put it on a cutting board.  Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll up the tortilla.  Place seam side down in a large baking dish. Continue to fill all of the tortillas and put them in the baking dish.  Pour the remaining salsa verde over the top of the enchiladas and sprinkle with the remaining cheese.  Bake uncovered for about 30 minutes until bubbly and cracked on top.  Serve hot with toppings like guacamole or sour cream, if desired.  Serves 4, at 3 enchiladas a piece



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