Chicken and Olive Enchiladas - FamilyEducation

Chicken and Olive Enchiladas

January 19,2012
Sweet Pea Chef
Jessica Efird

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

If you think any “bake” or “casserole” has to be bland and creamy, this make-ahead bake recipe will change your mind!  Enchiladas are a great make-ahead bake and you can use yesterday’s Tuesday’s Tip and make an extra tray for future use.  I developed this recipe to cater to my son R’s love of olives.  Use this recipe as a launching pad and cater the flavors to your own family’s tastes!

Make this in the morning and then just pop them in the oven at dinnertime!

Chicken and Olive Enchiladas

1 15oz can black olives, drained
8 ounces light cream cheese
2 cups of cooked chicken
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
2 cups shredded cheddar cheese, divided use
8-10 whole wheat tortillas
1 large jar of salsa verde

Preheat oven to 375 degrees if baking immediately.

In a food processor combine the olives, cream cheese, chicken, spices (cumin through oregano) and 1/2 cup shredded cheddar cheese. Pulse until well combined.

Place about 1/2 cup of the mixture on a tortilla. Roll the tortilla and place in a 9x13 baking dish, seam side down. Repeat until the filling is gone.

Cover the Enchiladas fully with the salsa verde.

Cover with foil.  If making ahead, place the enchiladas in the refrigerator for baking later that day.

Preheat oven to 375.  Remove the foil from the enchiladas.

Bake for 20-25 minutes, or until the edges of the tortillas begin to brown.

Turn oven to "broil."

Top with remaining 1 1/2 cups of shredded cheddar cheese. Place under broiler for 2-3 minutes, or until the cheese is bubbly.

Serves 4-6.



Easy peasy, a little cheesy and breezy to make!

Life is sweet,
SPC

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