Chicken Enchiladas Picadillo

  • Yield 6 servings


2 tablespoons oil from jar of sun dried tomatoes packed in oil
3/4 cup chopped onion
1 cup diced green bell pepper, divided
4 teaspoons minced garlic
2 cups shredded rotisserie cooked chicken
1 cup canned corn, drained
1 -- (14.5 oz.) can no salt diced tomatoes, well drained
1 -- (15.5 oz.) can black beans, rinsed, drained
1/2 cup raisins
1/4 cup chopped pimiento stuffed olives
3 tablespoons sun dried tomatoes packed in oil, diced
2 1/3 cups mild taco sauce, divided
1 -- canned chipotle pepper in adobo sauce, diced, seeded
2 teaspoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ancho chili powder
2 cups shredded Mexican blend cheese, divided
12 -- (8 inch) flour tortillas
1/3 cup diced and seeded fresh tomato


Preheat oven to 350-degrees F.
In large skillet, place oil over medium-high heat. Add onion, 2/3 cup diced green bell pepper and garlic. Cook, stirring, for 3 minutes. Stir in chicken,
corn, canned tomatoes, black beans, raisins, green olives with pimiento, sun-dried tomatoes, 1/3 cup taco sauce, chipotle pepper, brown sugar, cinnamon, cumin and ancho chili powder; heat through, stirring constantly for 3 minutes. Remove from heat; stir in 1 cup cheese.
Spray a 13x9x2-inch pan with cooking spray.
Fill each tortilla with about 1/2 cup chicken mixture; roll up and place seam-side down in prepared pan.
Spoon remaining taco sauce on top of enchiladas. Cover with foil tightly and bake in preheated 350-degree F. oven for 30 minutes. Remove foil; sprinkle with remaining cheese and bake 5 more minutes or until cheese melts.
Sprinkle with remaining diced green bell peppers and tomato.
Makes 6 servings.



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