Chicken Picadillo Enchiladas
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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These chicken picadillo enchiladas offer a sophisticated twist on a classic Mexican-style favourite, balancing savoury and sweet notes for a truly satisfying meal. The filling features tender chicken combined with salty green olives and sweet raisins, creating a complex flavour profile that is typical of traditional picadillo. Bathed in a rich, spiced tomato sauce and finished with cooling soured cream, this dish provides a comforting yet nutritious dinner option that is sure to become a household staple.
As a high-protein recipe, these enchiladas are perfect for a post-workout meal or a hearty family supper that keeps everyone feeling full for longer. By using corn tortillas and lean cooked chicken, you can enjoy a wholesome, homemade batch of enchiladas that feels indulgent without being heavy. Serve them garnished with plenty of fresh coriander and spring onions for a vibrant, fresh finish.
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Ingredients for Chicken Picadillo Enchiladas
60ml extra-virgin olive oil
350ml chopped white onion
5 large garlic cloves, chopped
1 1/2 tablespoons chilli powder
475ml crushed tomatoes with added purée
120ml sliced drained pimiento-stuffed green olives plus juice from jar
725ml diced cooked chicken
80g raisins
12 (6-inch) corn tortillas
475ml soured cream, divided
Chopped spring onions and chopped fresh coriander (for garnish)
How to make Chicken Picadillo Enchiladas
Preheat oven to 191°C. Heat oil in large skillet over medium-high heat. Add onion and garlic. Sauté until onion is tender, about 4 minutes. Stir in chilli powder. Add crushed tomatoes and 60ml juice from olives. Simmer sauce until flavours blend, about 6 minutes. Season with pepper and more olive juice, if desired.
Combine chicken, raisins, and olives in large bowl. Mix in 725ml sauce. Season filling to taste with pepper.
Spread 120ml sauce over bottom of 13 x 9 x 2-inch glass baking 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 soured cream in strip in centre. Top with 80ml filling. Roll up tortilla. Place enchilada, seam side down, in prepared dish. Repeat, making 11 more enchiladas. Spoon remaining sauce over. Cover dish with foil.
Bake enchiladas until heated through, about 20 minutes. Uncover; top with dollops of remaining soured cream. Sprinkle with spring onions and coriander.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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17 Jan 2026 | Ursprünglich veröffentlicht
Verfasst von:
UK recipe editors
Peer-Review durch
UK recipe editors
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