You are here: Home » Recipes » Chicken Enchiladas Picadillo Chicken Enchiladas Picadillo Yield 6 servings PrintEmail Ingredients 2 tablespoons oil from jar of sun dried tomatoes packed in oil3/4 cup chopped onion1 cup diced green bell pepper, divided4 teaspoons minced garlic2 cups shredded rotisserie cooked chicken1 cup canned corn, drained1 -- (14.5 oz.) can no salt diced tomatoes, well drained1 -- (15.5 oz.) can black beans, rinsed, drained1/2 cup raisins1/4 cup chopped pimiento stuffed olives3 tablespoons sun dried tomatoes packed in oil, diced2 1/3 cups mild taco sauce, divided1 -- canned chipotle pepper in adobo sauce, diced, seeded2 teaspoons brown sugar1 teaspoon ground cinnamon1/4 teaspoon ground cumin1/4 teaspoon ancho chili powder2 cups shredded Mexican blend cheese, divided12 -- (8 inch) flour tortillas1/3 cup diced and seeded fresh tomato Instructions 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.