Chicken Picadillo Enchiladas

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D.A. Carson

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy	Mexican	Mexican, Poultry	8	Servings

INGREDIENTS

3	T	Olive oil
1/2	c	Diced, 1/4 inch red onion
1/2	c	Diced, 1/2 inch red bell
		pepper
6		Ripe plum tomatoes, seeded
		and diced
1/4	c	Coarsely chopped pitted
		green olives
1/2	c	Golden raisins
1/4	c	Coarsely chopped almonds
2	T	Drained tiny capers
1	t	Dried thyme
1/2	t	Ground ginger
1/2	t	Ground cinnamon
3	c	Cooked shredded chicken meat
		Salt and freshly ground
		black pepper to taste
1/4	c	Coarsely chopped flat-leaf
		parsley
6	c	Marinara Sauce, see recipe
		or other prepared tomato
		sauce
16		Flour tortillas, about 8
		inches in diameter
12	oz	Monterey Jack cheese, grated

INSTRUCTIONS

For the picadillo, heat the oil in a large nonstick skillet over
medium heat. Add the onion and bell pepper and cook, stirring, for 5
minutes. Add the tomatoes, olives, raisins, almonds, capers, thyme,
ginger, and cinnamon; cook, stirring, over medium heat another 2 to 3
minutes. Remove from the heat and stir in the chicken. Season with
salt and pepper and stir in the parsley. Preheat the oven to 350Â°F.
Spread 2 cups of the marinara sauce over the bottom of a large  shallow
baking dish (or use 2 medium-size baking dishes each large  enough to
hold 8 enchiladas). Spoon 1/4 cup of the picadillo 1 inch  from the
edge of a flour tortilla. Roll up and place, seam side down,  in the
baking dish. Continue with the remaining tortillas and  picadillo. Pour
the remaining 4 cups sauce evenly over the  enchiladas, then sprinkle
the grated cheese evenly over the top. Bake  until the top is slightly
browned and the cheese is melted, 20 to 25  minutes. Serve hot.  Makes
16 enchiladas or 8 entrÃ©e servings  NOTES : When enchiladas are served
in Mexico, they are often a bit  heavy and meaty, but these
chicken-filled tortillas are light and  delicious and filled with the
best flavors of the Mexican palette.  Use chicken left over from a
large roasted bird or poach some breasts  for the filling. Olives and
capers, with their briny bite, play  against the flavorful sweetness of
cinnamon and raisins. Enchiladas  are easily prepared ahead of time and
baked just before serving.  Recipe by: Copyright Â© 1994 by Sheila
Lukins  Posted to MC-Recipe Digest V1 #862 by MsRooby
<msrooby@blarg.net> on  Oct 24, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 472 Calories From Fat: 233 Total Fat: 26.6g Cholesterol: 86.3mg Sodium: 1290.7mg Potassium: 1019mg Carbohydrates: 27.9g Fiber: 5.5g Sugar: 18.3g Protein: 31.4g