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.


Total time includes time to cook chicken.

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