Chicken enchiladas with olives and tomatoes
Chicken enchiladas with olives and tomatoes combine tender shredded chicken, tangy olives, juicy tomatoes, and melted cheddar cheese, all wrapped in soft tortillas and baked to perfection. This comforting dish is ideal for family dinners or gatherings.
Cook time 30 min
Prep time 30 min
Ingredients:
1/4 onion4 cups cheddar cheese
8 tortillas
1/2 cup olives
1 cup sour cream
3 chicken breasts
1 tsp olive oil
2 tomatoes
Chicken enchiladas with olives and tomatoes are a delicious and comforting dish that brings together the flavors of tender chicken, tangy olives, juicy tomatoes, and creamy cheddar cheese, all wrapped in soft tortillas. Perfect for family dinners or gatherings, this recipe is sure to be a hit!
Instructions:
- Preheat your oven to 350°F (175°C).
- Heat 1 teaspoon of olive oil in a large skillet over medium heat.
- Add the chicken breasts to the skillet and cook each side for about 5-7 minutes, until fully cooked and no longer pink in the center.
- Once cooked, remove the chicken breasts from the skillet and set them aside to cool slightly. Shred the chicken using two forks.
- In the same skillet, add the finely diced onion and sauté for about 2-3 minutes, or until softened.
- In a large bowl, combine the shredded chicken, sautéed onion, half of the cheddar cheese (2 cups or 265g), the sliced olives, and half of the tomatoes. Mix well.
- Lay out the tortillas flat on a clean surface.
- Spoon an even amount of the filling mixture onto the center of each tortilla.
- Roll up each tortilla tightly and place them seam-side down in a baking dish.
- Spread the sour cream evenly over the top of the rolled tortillas.
- Sprinkle the remaining cheddar cheese (2 cups or 265g) over the sour cream.
- Distribute the remaining chopped tomatoes on top of the cheese.
- Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the cheese is melted and bubbly.
- Remove the enchiladas from the oven and let them cool for a few minutes before serving.
- Serve the chicken enchiladas warm, garnished with extra sour cream, olives, or fresh herbs if desired.
Serve your warm and delightful chicken enchiladas with a side of sour cream for a creamy contrast or a fresh salad for a refreshing touch. This dish not only satisfies your taste buds but also brings a wholesome and filling meal to your table. Enjoy your culinary creation and the smiles it will bring!
Chicken enchiladas with olives and tomatoes FAQ:
Bake the chicken enchiladas in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the cheese is melted and bubbly.
If your tortillas break, gently warm them in the microwave for about 10-15 seconds to make them more pliable before rolling. This should help prevent tearing.
Yes, you can substitute cheddar cheese with other melting cheeses like Monterey Jack or Mexican blend cheese, depending on your preference.
Store any leftover chicken enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Yes, you can assemble the enchiladas a day in advance and refrigerate them before baking. Just add a few extra minutes to the baking time if baking directly from the fridge.
Cooking Tips:
- Shred the chicken breasts after cooking to ensure they are evenly distributed in each enchilada.
- Warm the tortillas slightly before filling them to make them more pliable and easier to roll.
- Use a combination of mild and sharp cheddar cheese for a more complex flavor profile.
- Add a pinch of cayenne pepper or chili powder to the chicken mixture if you prefer a spicier enchilada.
- Sprinkle some fresh cilantro or green onions on top before serving for an added burst of flavor and color.
- Consider using reduced-fat sour cream or cheddar cheese to make the dish a bit lighter.
Nutrition Facts
8 ServingsCalories 450kcal
Protein 27g
Carbohydrates 16g
Fiber 2.11g
Sugar 2.56g
Fat 33g
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