Chicken and Green Olive Enchiladas

My Delicious Chicken and Green Olive Enchiladas Adventure

As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weekends are often filled with errands and family commitments, leaving little time for elaborate cooking projects. But I've discovered the beauty of make-ahead recipes, and these Chicken and Green Olive Enchiladas have become a true lifesaver. They're flavorful, satisfying, and perfect for those moments when convenience and taste need to go hand-in-hand. The best part? A significant portion of the preparation can be done in advance, letting me enjoy the pleasure of a homemade meal without the last-minute stress.

The aroma of these enchiladas, simmering spices, and tender chicken filling my kitchen, is pure comfort. The preparation itself is a journey. First comes the hearty chicken broth, gently simmering with aromatic spices; this becomes the rich base of the delicious sauce, with its unexpected hint of chocolate adding depth and complexity. Each step feels deliberate, a small act of self-care amidst the whirlwind of my daily routine. And there's something incredibly satisfying about assembling the enchiladas – the soft tortillas, the creamy cheese, the vibrant green olives, all neatly rolled into little parcels of flavor. They practically make themselves!

I love that this recipe is adaptable. I often substitute ingredients based on what I have on hand, or my family's preferences. Sometimes I add a touch of extra spice, other times I go a little milder. It's the perfect canvas for experimentation. The beauty lies in its simplicity; it allows room for creative adjustments, making it my own. It’s a dish that transcends simple sustenance; it’s a gathering of flavors, textures, and memories – a small taste of Mexico in the heart of my home, a testament to the joy of home-cooked food made easy.

Once baked, the enchiladas are a feast for the eyes and the palate. The cheese is melted to perfection, the sauce is bubbly and rich, and every bite is a testament to the beautiful simplicity of this dish. My family always asks for more. The satisfying meal is perfect for a weeknight dinner or a casual weekend gathering, always a welcome change from takeout or a quick dinner. So, if you're looking for a delicious, adaptable, and convenient meal that feels both special and stress-free, I highly recommend giving these Chicken and Green Olive Enchiladas a try.

The recipe might look a bit lengthy, but don't let that intimidate you. Most of the steps are simple and can be done ahead of time. The sense of accomplishment that comes with making a truly flavorful meal from scratch, a meal that brings joy to my family, far outweighs any perceived effort. It’s not just a recipe; it’s a small act of love, a delicious way to show those I care about that they're appreciated. It's a reminder that even amidst the chaos of everyday life, there's always time for a little bit of culinary magic. And that, my friends, is priceless.

Tips and Tricks:

• Make it ahead: The beauty of this recipe is that you can assemble the enchiladas a day in advance and refrigerate them. This is perfect for busy weeknights.
• Customize it: Feel free to add other vegetables, such as bell peppers or corn, to the filling.
• Spice it up: If you like spicy food, add a pinch of cayenne pepper to the sauce.
• Use rotisserie chicken: For even greater convenience, use pre-cooked rotisserie chicken instead of cooking your own.

Serving Suggestions:

• Serve with a side of Mexican rice and refried beans.
• Top with sour cream or guacamole.
• Serve with a margarita or your favorite Mexican beer.

Step-by-step

• 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.