Best 9 Baked Chicken And Black Olive Enchiladas Recipes

CHICKEN ENCHILADAS

Steps:

• Preheat oven to 350° F.

SIMPLE CHICKEN ENCHILADAS

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.

BAKED CHICKEN ENCHILADAS

Steps:

• Prepare enchilada sauce according to package directions. In a large bowl, combine 1/2 cup prepared sauce, chicken, 1 cup of cheese, olives, 1/3 cup of tomatoes, green pepper and onion., Place a rounded 1/4 cupful of chicken mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining enchilada sauce over top., Cover and bake at 350° for 30 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Top with lettuce and remaining tomatoes.

BAKED CHICKEN AND BLACK OLIVE ENCHILADAS

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 5 to 6 min. or until done. Stir in olives and 1/2 cup each salsa and cheese.
• Spread 1 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Spoon 1/4 cup chicken mixture down center of each tortilla; roll up. Place, seam sides down, in prepared dish. Top with remaining salsa and cheese.
• Bake 20 min. or until heated through.

EASY ENCHILADA CASSEROLE WITH OLIVES

Steps:

• Preheat oven to 375'. Grease a 11x7 baking pan place on a foil lined baking sheet and set aside.
• In a skillet brown the ground beef, onion and garlic, drain the fat. Place back in the skillet and add the enchilada sauce and 1/4 cup of the black olives. Bring to a boil, cover and reduce heat to low stirring occasionally. Cook 5 minutes.
• Layer 1/2 of the tortillas on the bottom of the prepared baking dish. Cover with 1/2 of the meat mixture, sprinkle with 1 cup of the cheese. Repeat layers; cover with foil sprayed with no-stick spray.
• Bake for 20 minutes. Uncover and bake for an additional 5 minutes or until bubbly. Sprinkle with remaining black olives and sprinkle with chives. Let set 10 minutes before slicing.

LAYERED CHICKEN AND BLACK BEAN ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium heat, and spray with vegetable cooking spray. Saute chicken with cumin and coriander until chicken is cooked through. Transfer to a medium bowl. Stir in the cilantro, black beans, and green chile peppers.
• Spread half of the enchilada sauce over the bottom of an 11x7 inch baking dish. Place 4 tortillas over the sauce, overlapping if necessary. Spoon half of the chicken mixture over the tortillas, and sprinkle with half of the cheese and half of the sour cream. Spoon the remaining enchilada sauce over the cheese, and make another layer of tortillas. Layer the remaining chicken mixture over the tortillas. Cover dish with a lid or aluminum foil.
• Bake for 30 minutes in the preheated oven. Remove the cover, and sprinkle the remaining cheese over the top and dot with sour cream. Continue cooking, uncovered, for an additional 5 to 10 minutes, or until cheese melts. Let stand 10 minutes before serving.

CHICKEN AND GREEN OLIVE ENCHILADAS

Steps:

• Place chicken and broth in heavy large pot. Bring to boil. Reduce heat to medium-low, partially cover pot and simmer until chicken is cooked, about 30 minutes. Cool chicken in broth. Strain broth and spoon off fat; reserve broth. Remove chicken skin and bones; discard. Shred chicken coarsely; transfer to large bowl.
• Heat 3 tablespoons oil in large saucepan over medium-low heat. Add 1 cup onion, garlic, oregano, cumin and cinnamon. Cover. Cook until onion is almost tender, stirring occasionally, about 10 minutes. Mix in chili powder and flour; stir 3 minutes. Gradually whisk in 4 1/2 cups broth. Increase heat to medium-high. Boil until reduced to 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Whisk in chocolate; season with salt and pepper. Cool.
• Heat 1 tablespoon oil in medium skillet over medium heat. Add 1 tortilla and cook until just pliable, about 20 seconds per side. Transfer to paper-towel-lined baking sheet. Repeat with remaining tortillas, adding oil as needed.
• Spread 1/3 cup sauce in each of two 13 x 9 x 2-inch glass baking dishes. Mix 1 cup sauce into chicken. Arrange 8 tortillas on work surface. Spoon 3 tablespoons cheese, 1 tablespoon olives, 1 tablespoon onion and 1/4 cup chicken over center of each. Roll up tortillas. Arrange seam side down in 1 prepared dish. Repeat with remaining tortillas, 1 1/2 cups cheese, olives, onion and chicken. (Can be made 1 day ahead. Cover sauce and enchiladas separately; chill.)
• Preheat oven to 375°F. Top enchiladas with remaining sauce, then sprinkle with remaining cheese. Cover with foil; bake 20 minutes (30 minutes if chilled). Remove foil and bake until sauce bubbles, about 10 minutes. Let stand 10 minutes.

CHICKEN & OLIVE ENCHILADAS

Steps:

• Preheat oven to 375°F.
• In a large casserole dish or lasagna pan, evenly spread 1 cup of the enchilada sauce across the bottom.
• Mix chopped cooked chicken with condensed chicken soup in a mixing bowl and set aside.
• Heat oil in a skillet until hot.
• Dip corn tortillas one at a time very briefly for about 1 second on each side, or until they soften.
• You may also just heat the tortillas to soften them (microwaving for a few seconds is one way), without using the oil, but they do tend to split.
• Place the softened tortilla on a plate and place several tbsp of the chicken filling across the center of the tortilla.
• Fold sides of tortilla over to enclose the filling, and place enchilada seam side down in the casserole dish.
• Repeat with remaining tortillas and filling.
• Pour remaining 2 cups red enchilada sauce over the enchiladas, trying to make sure that all the corn tortilla parts get covered.
• Sprinkle cheese evenly over the top.
• Garnish with the chopped onion and sliced olives, if desired.
• Bake for 20-25 minutes in the preheated oven or until heated through and cheese is melted.
• To serve, garnish with sour cream, if desired.

CHICKEN AND OLIVES

Steps:

• Season skin-side of chicken with salt, black pepper, and cayenne pepper. Turn breasts over and season skinless side with salt, black pepper, cayenne, and herbes de Provence. Turn again so that the skin-side is facing up; rest for 10 minutes.
• Heat olive oil in a large skillet over high heat. Place chicken skin-side down in hot oil. Reduce heat to medium-high and cook chicken until skin is well-browned, about 5 minutes. Turn chicken and cook until just browned, about 2 minutes; transfer to a plate.
• Reduce heat to medium. Cook and stir shallots in the hot skillet until just softening and golden brown, about 2 minutes. Stir olives into shallots and cook until fragrant, about 30 seconds.
• Pour the chicken broth into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add lemon juice, 2 tablespoons of the reserved olive brine, lemon zest, and cumin; increase heat to high and cook until sauce is reduced by half, 2 to 3 minutes.
• Reduce heat to low and return chicken, skin-side up, to the skillet. Cover the skillet with a lid and cook until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and cover with aluminum foil.
• Stir parsley and butter into sauce, stirring continuously until butter is melted and sauce is shiny. Spoon sauce over chicken.