Best 5 Chicken Picadillo Enchiladas Recipes
Chicken picadillo enchiladas, a traditional dish of Mexico, is a delicious and versatile meal combining the savory flavors of picadillo and the comforting warmth of enchiladas. The dish is prepared with a filling made from ground chicken, tomatoes, potatoes, carrots, and peas, all simmered together in a rich and flavorful sauce. Once the picadillo is ready, it is spooned into corn tortillas and topped with melted cheese, salsa, and sour cream. The enchiladas are then baked until golden brown and bubbly, creating a satisfying and flavorful dish perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN PICADILLO ENCHILADAS
Steps:
- Preheat oven to 375°F. Heat oil in large skillet over medium-high heat. Add onion and garlic. Sauté until onion is tender, about 4 minutes. Stir in chili powder. Add crushed tomatoes and 4 tablespoons juice from olives. Simmer sauce until flavors blend, about 6 minutes. Season with pepper and more olive juice, if desired.
- Combine chicken, raisins, and olives in large bowl. Mix in 3 cups sauce. Season filling to taste with pepper.
- Spread 1/2 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Heat 1 tortilla directly over gas flame or in hot skillet until just softened, about 10 seconds per side. Place on work surface. Spread 1 tablespoon sour cream in strip in center. Top with 1/3 cup filling. Roll up tortilla. Place enchilada, seam side down, in prepared dish. Repeat, making 11 more enchiladas. Spoon remaining sauce over. Cover dish with foil.
- Bake enchiladas until heated through, about 20 minutes. Uncover; top with dollops of remaining sour cream. Sprinkle with green onions and cilantro.
BEEF PICADILLO ENCHILADAS
Juicy ground meat cooked with aromatics, tomatoes, olives and raisins creates an irresistible filling for these crispy, cheesy enchiladas. A celebrated dish throughout Latin America, picadillo will win you over with its delicate balance of sweet and savory. Enjoy as a filling or on its own with rice and beans.
Provided by Food Network Kitchen
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Heat a large skillet over medium-high heat. Add 1 tablespoon of oil, the onion and pepper and cook, stirring, until soft, about 5 minutes. Add the ground beef, five-spice, 1 teaspoon salt and a few grinds of pepper. Cook, breaking up the meat, until it begins to brown, about 5 minutes. Stir in the tomatoes, olives and raisins. Bring to a simmer and cook until thickened, about 2 minutes. Season with salt and pepper.
- Heat the remaining oil in a small skillet over medium heat. Once the oil is shimmering, heat the tortillas, one at a time, in the hot oil until they bubble and darken slightly, about 10 seconds per side. Drain on paper towels. Spread about 1/2 cup ground beef picadillo mixture on the bottom of a 9 -by-13-inch baking dish. Put about 1/4 cup picadillo and 1 tablespoon Cheddar down the center of each tortilla. Roll tightly and lay them in the baking dish, seam side down. Spoon the rest of the picadillo over the enchiladas and sprinkle with the remaining cheese. Bake the enchiladas until the tortillas are slightly crisp and the cheese is melted, about 10 minutes.
CHICKEN PICADILLO ENCHILADAS
Steps:
- Preheat oven to 375 degrees F. Heat oil in large skillet over medium-high heat. Add onion and garlic. Saute until onion in tender, about 4 minutes. Stir in chili powder. Add crushed tomatoes and 4 tablespoons of juice from olives. Simmer sauce until flavors blend, about 6 minutes. Season with pepper and more olive juice, if desired.
- Combine chicken, raisins, and olives in large bowl. Mix in 3 cups sauce. Season filling to taste with pepper.
- Spread 1/2 cup sauce over bottom of 13x9x2 inch glass dish. Heat 1 tortilla directly over gas flame or in hot skillet until just softened, about 10 seconds per side. Place on work surface. Spread 1 tablespoon sour cream in strip in center. Top with 1/3 cup filling. Roll up tortilla. Place enchilada, seam side down, in prepared dish. Repeat with remaining enchiladas. Spoon remaining sauce over all. Cover with foil.
- Bake enchiladas until heated through, about 20 minutes. Uncover, top with dollops of remaining sour cream. Sprinkle with green onions and cilantro.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY CHICKEN ENCHILADAS
This is a great recipe for a quick dinner. There aren't many ingredients and doesn't take a lot of time.
Provided by IANKRIS
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a small saucepan over medium heat, combine the cream cheese and salsa. Cook, stirring until melted and well blended. Stir in chicken and pinto beans. Fill tortillas with the mixture, roll and place into the prepared baking dish. Spread cheese over the top. Cover with aluminum foil.
- Bake for 30 minutes, or until heated through. Garnish with your favorite toppings such as lettuce and tomatoes, or sour cream.
Nutrition Facts : Calories 564.9 calories, Carbohydrate 32.8 g, Cholesterol 119.6 mg, Fat 34.1 g, Fiber 5.1 g, Protein 32.6 g, SaturatedFat 20.1 g, Sodium 1166 mg, Sugar 2.2 g
SIMPLE CHICKEN ENCHILADAS
This recipe is so quick and easy, and I always receive a ton of compliments. It quickly becomes a favorite of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to suit your taste. -Kristi Black, Harrison Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- Spoon 1/2 cup enchilada sauce into a greased 13x9-in. baking dish. In a large saucepan, cook and stir the cream cheese and salsa over medium heat until blended, 2-3 minutes. Stir in the chicken, beans and chiles. , Place about 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. , Cover and bake at 350° until heated through, 25-30 minutes. If desired, serve with lettuce, tomato, sour cream and olives.
Nutrition Facts : Calories 468 calories, Fat 13g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 1394mg sodium, Carbohydrate 51g carbohydrate (6g sugars, Fiber 8g fiber), Protein 34g protein.
Tips:
- Choose high-quality ingredients: Using fresh, flavorful ingredients will make all the difference in the taste of your enchiladas. Look for ripe tomatoes, fresh cilantro, and tender chicken.
- Don't overcrowd the pan: When cooking the chicken, be sure to not overcrowd the pan. This will prevent the chicken from cooking evenly and will result in dry, overcooked chicken.
- Simmer the sauce: The longer you simmer the sauce, the more flavorful it will be. Simmer the sauce for at least 30 minutes, or up to an hour, to allow the flavors to meld.
- Use a variety of cheeses: Using a blend of cheeses will give your enchiladas a more complex flavor. Try using a combination of mozzarella, cheddar, and Monterey Jack cheese.
- Don't overfill the enchiladas: When filling the enchiladas, be sure to not overfill them. This will make them difficult to roll and will prevent them from cooking evenly.
- Bake the enchiladas until they are golden brown: Bake the enchiladas until they are golden brown and bubbly. This will ensure that they are cooked through and that the cheese is melted and gooey.
Conclusion:
Chicken picadillo enchiladas are a delicious and easy-to-make dish that is perfect for any occasion. With a flavorful chicken filling, a rich and savory sauce, and a crispy tortilla shell, these enchiladas are sure to be a hit. So next time you're looking for a quick and easy meal that the whole family will love, give chicken picadillo enchiladas a try.
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