Chicken Picadillo Enchiladas - Kraft Recipes Top
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Chicken Picadillo Enchiladas

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  • 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.

Special Equipment Needed


Total time includes time to cook chicken.

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