- 1/4 cup extra-virgin olive oil
- 1 1/2 cups chopped white onion
- 5 large garlic cloves, chopped
- 1 1/2 tablespoons chili powder
- 2 cups crushed tomatoes with added purée
- 1/2 cup sliced drained pimiento-stuffed green olives plus juice from jar
- 3 cups diced cooked chicken
- 2 cups sour cream, divided
- Chopped green onions and chopped fresh cilantro (for garnish)
Preheat oven to 375°F. Heat oil in large skillet over medium-high heat. Add onion and garlic. Sauté until onion is tender, about 4 minutes. Stir in chili powder. Add crushed tomatoes and 4 tablespoons 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 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 sour cream in strip in center. Top with 1/3 cup 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 sour cream. Sprinkle with green onions and cilantro.
Mexican Chicken Picadillo
Published on January 17, 2020 - Updated on February 10, 2021 by Chef Rodney - Leave a Comment - This post may contain affiliate links.
I love this Mexican Chicken Picadillo served over a bed of hot rice. Simple to make and ready in about 30 minutes. A delicious healthy dish!
We are no strangers to Picadillo in this household. One of my all-time favorite dishes is Chef Ofelia's Cuban Picadillo. I've also made a superb Turkey Picadillo. And now we get to enjoy this delicious Mexican Chicken Picadillo.
In its simplest form, a picadillo usually includes some sort of sofrito, meat, raisins and olives. Different countries all prepare their picadillo differently. Regardless of where it comes from, they are all delicious!
Unlike Ofelia's Cuban Picadillo, this picadillo recipe does not have any alcohol in it. Which could be a good thing or a bad thing depending on who you are serving it to!
Bobby Flay and Green Chile Enchiladas
A couple of years ago, three journalism friends and I went to Vegas. I really wanted to try Bobby Flay’s restaurant Mesa Grill, but one of the women didn’t want to go because she loves Anthony Bourdain and he doesn’t like Bobby Flay. Normally I’m all for irrational hatred of celebrities, but the menu looked so good. We strong-armed her into going, but it didn’t stop her from berating “The Flay.”
Once we got our food she couldn’t help but shut up. She thought it was fantastic. We all did. She ended the meal by yelling, “I love the Flay.”
And now, after meeting him, I do, too! On Monday, The Flay was shooting a video for Hellman’s mayonnaise with a young mother who needed help finding a quick meal for her family.
After the shoot, I was able to ask Bobby some questions. I always make the same things. Green Chile Enchiladas, picadillo, calabasitas, and they’re all the dishes my mother made me growing up. I asked him what I could to make my meals different, more interesting?
He started with the enchiladas and recommended I try adding tomatillos to my green chile sauce. The result is tart, not hot, he said. “It gives it another dimension.”
I decided to try out the recipe on Wednesday. It gave me an excuse to go to Top Valu in Culver City, the best Mexican grocery store around. (I got a bag full of produce for $8!). I bought green chiles, tomatillos, onions, garlic, and cilantro.
The Flay gave me general directions, but this is what I ended up doing and the enchiladas were very good.
Chicken stock, enough to cover the pork in the pot
Cook cubed pork, minced garlic, and diced onion in chicken stock, filling until stock just covers the meat and vegetables. Bring to a boil and let simmer for 2 to 3 hours. (I did 2)
Lightly spray or grease long pan with olive oil. Cut pasillas in half and take out top and seeds. Clean tomatillos(they’re sticky and look like small green pumpkins!) and cut out the top. Spread the poblanos, tomatillos, onion and garlic on the pan and roast at 450 degrees for 10 minutes turning once or until the chiles start to turn black.
While that’s cooking, pull cilantro from stems. Take pork out of the liquid and shred.
Once the vegetables are cooled, puree the vegetables in a food processer with the cilantro until it looks like this:
Lightly spray corn tortillas on both sides with olive or corn oil and bake at 350 degrees for 5 minutes or until soft.
Once the tortillas are cooled, place the pork and a spoonful of green chile sauce in a line on the center of the tortilla and roll. Place in a 9 by 3 casserole dish. Repeat with the rest of the tortillas placing the enchiladas close together. Sprinkle with Jack cheese and then pour green chile sauce over the top until covered.
Bake at 350 degrees until the cheese is melted (about 15 minutes). Serve with beans or rice.
Bobby said the leftover sauce can be saved and used for other dishes. Tonight we had the sauce as salsa over tacos made with the leftover pork and sautéed garlic spinach. He suggested mixing it with mayonnaise and using it on fish or making a salad dressing out of it.
I can’t wait to try those. He also gave me a good suggestion for making my picadillo more authentic. I’ll try that next week.
Recipe: Cuban Picadillo Enchiladas
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It is essential to have a few recipes in your repertoire that are simple to make, you generally have the ingredients for on hand, and taste great in a matter of minutes. This makes life so much easier when guests unexpectedly drop by or you decide to host an impromptu dinner party over the holidays.
This recipe is one of my favorites, because it includes the flavors of my family's traditional Cuban picadillo, but with the Tex-Mex influence of cheese and jalapenos, stuffed into enchiladas. You can substitute chicken for the beef, or use soy crumbles to make it a vegetarian dish. I've tried it many different ways, all with good results.
Cuban Picadillo Enchiladas
- 1 lb lean ground beef
- 1 onion, diced
- 1 jalapeno, seeded and diced
- 4 garlic cloves, minced
- ½ cup toasted sliced almonds
- ½ cup sliced green salad olives
- ½ cup raisins
- 1 cup Monterrey Jack cheese, divided into two ½ cups
- 10 corn tortillas
- Your favorite red enchilada sauce
Preheat oven to 350 degrees. Spray a 13"x9" pan with nonstick cooking spray. Brown ground beef in a large skillet over medium heat. Add in the onion and cook three minutes. Add the jalapeno and garlic and cook until the garlic is golden and the onions are translucent. Stir in the almonds, olives, raisins, and ½ cup of cheese. Set aside.
Warm tortillas in the microwave for about 30 seconds. Soak each tortilla in the red enchilada sauce, then stuff with the picadillo filling. Place the rolled, stuffed tortilla seam down into a 13"x9" pan. Continue filling all ten tortillas, fitting them snugly into the pan. Cover with the remaining red enchilada sauce. Top with remaining ½ cup of cheese.
Bake until the cheese is bubbling and brown and the enchiladas appear set and cooked through, about 25-30 minutes. Allow to cool completely before attempting to remove them from the pan.
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Tabasco Style Enchiladas with a Picadillo filling.
Every Sunday morning while I was living on Gregorio Mendez Avenue in Villahermosa, Tabasco, I would see people passing by during the morning hours going to a house across the street. They were usually holding an empty plate in their hands, but after a while, they would come out of the house with the plate covered with aluminum foil. That happened every weekend until one day I asked my next door neighbor what went on inside that house every Sunday morning.
“Oh, Enchiladas!", she told me, “They sell enchiladas every Sunday morning, and if you want to buy some you order the day before and just come back early in the morning to pick them up, but you have to bring your own plate.” You can imagine my face of amazement after she told me that.
And yes, the next Sunday morning I was there too, with my plate in hand. It was love at first bite.
Photo taken by Berenice Zambrano, to see more of her work click HERE
Tabasco is a state in the southern part of the country along the Gulf of Mexico, its name means “Flooded Land” in Nahuatl. Tabasco has been blessed with fertile soils. One of its famous poets Carlos Pellicer once wrote: “Tabasco, espejo roto sobre manto verde.”(Tabasco, a broken mirror over a green tablecloth). This is referring to the many rivers and streams in Tabasco, two of which are among Mexico’s major rivers.
The Usumacinta River and the Grijalva river, plus many other small rivers, are surrounded by a tropical forest. When you travel by plane over this beautiful land you will know what he meant about the mirror and green tablecloth. I hope to tell you more about the rich culture of this State in future posts.
But now lets start cooking, for this recipe you will need a little extra time to prepare the enchilada filling, or better yet, you can make it a day ahead. These Enchiladas are not spicy, some cooks make their own sauce using Ancho peppers and spices instead of using Mole sauce.
How to Make Chicken Enchiladas Rojas &ndash The Recipe Method
FOR THE RED ENCHILADA SAUCE
Toast the Peppers. First, heat a large pan to medium heat and dry toast the dried chili peppers a few minutes per side, until the skins begin to puff up a bit. This is an important step, as it helps to release the oils in the skins, which is HUGE for flavor.
Soak the Peppers. Set the peppers into a large bowl and pour hot water over them, just enough to cover them. Let them soak for 20 minutes, or until they become very soft.
Food Processor. Remove the softened peppers and set them into a food processor or blender.
Next, pour in some of the soaking liquid. You&rsquoll notice that it has become quite dark from the peppers. This water has plenty of nutrients leached from the peppers, so I like to use it. You can also use clean water if you&rsquod like. Add about 1 cup to start.
Onion and Garlic. Next, cook down some onion and garlic in a pan with oil, then add them to the food processor along with the rehydrated peppers. Add sea salt to your preference.
Process Until Smooth. Process the mixture until the sauce becomes very smooth. It will be very thick at this point. Add in more water, a half cup at a time, until you achieve your desired consistency.
Gorgeous, isn&rsquot it? So rich and vibrantly red.
FOR THE CHICKEN ENCHILADAS
The Chicken. Get your shredded cooked chicken ready. I like to mix it with some of the finished red enchilada sauce for additional flavor. YUM!
The Sauce. Strain the sauce into a pan with 2 tablespoons olive oil. Heat until it just starts to boil, then reduce the heat to a simmer.
The Tortillas. Next, heat a separate pan to medium heat and add a bit of the remaining olive oil. Cook the tortillas a few seconds in the oil until they become pliable. You may need to keep adding a bit more oil as you go along.
Dip the Tortillas and Assemble the Chicken Enchiladas. Dip each tortilla into the warmed enchilada sauce, then set it onto a work surface. Fill each with seasoned shredded chicken mixture and shredded cheese. Roll the tortillas up and serve them onto plates. Top them with remaining sauce, if desired.
Garnish and Serve. Garnish with crumbly cheese, fresh herbs and spicy red chili flakes.
BOOM! Done! Chow down, my friends! It doesn&rsquot get any better than this.
Step By Step Recipe
*The ingredients list with the quantities can be found below, in the recipe card.
Prepare the chicken filling
Place the chicken into a stock pot and add one garlic clove (not peeled), the bay leaves and salt. Cover with water and cook until the chicken is tender. Reserve a cup of cooking water and shred the chicken. Set aside.
Prepare the red sauce
Soak the chillies with hot water for about 10-15 minutes. If you don’t want the sauce to be slightly hot, after the chillies are soaked you can open them and discard the veins and seeds.
Place the chillies into a blender, add a peeled garlic clove, cumin and the cup of chicken cooking water you reserved before. Blend until you’ll end with a smooth sauce.
Pour the sauce in a medium sauce pot and season with salt and pepper. Bring to a boil and lower the heat, let it simmer for about 5 minutes but don’t let the sauce to reduce too much. If necessary, add a little bit more chicken stock. Set aside.
Make the toppings
Peel the potatoes and carrots, then cut them into small cubes. Boil the vegetables with salt until al dente and then drain them well.
In a sauté pan heat two tablespoons of oil and sauté the potatoes and carrots until fully cooked, add one tablespoon of the chilli sauce, mix well and keep them warm until need it.
Make the chicken enchiladas
Prepare 4 plates with a bed of lettuce.
Heat 4 tablespoons of oil on a frying pan. Soak one tortilla in the sauce and then fry it until soft and fragrant. Pay attention as we don’t want the tortillas to be crispy but soft.
Place the tortilla on a plate, put some shredded chicken in the middle and fold or roll (as you prefer).
Repeat with the remaining tortillas and chicken and place 4 enchiladas on every plate with the lettuce.
Place the potatoes and carrots on top and garnish with radishes, cheese and cream.
What you’ll need:
These simple enchiladas are spicy, creamy, and cheesy. Our recipe below serves 4, but you can easily double or even triple it for a crowd. I do this when attending family potlucks all the time. These are always a hit.
- Salsa verde which is also called tomatillo salsa. As I mentioned above, you can buy this at the store or make your own.
- Cooked and shredded chicken. Store-bought rotisserie chicken or leftover chicken works perfectly. I also love making big batches of shredded chicken for dinners throughout the week. Here’s our recipe for tender shredded chicken if you want to do the same.
- Garlic adds extra flavor and spice.
- Sour cream and shredded cheese. The sour cream makes the green sauce for the enchiladas extra creamy and the cheese melts in the oven.
- Fresh cilantro adds an extra pop of color and freshness.
- Corn or flour tortillas. Corn are more traditional, but flour works, too. We used flour tortillas in the video. Here’s our recipe for corn tortillas as well as our recipe for flour tortillas.
Making salsa verde enchilada sauce
This creamy green enchilada sauce could not be simpler. Here’s the simple steps I follow to make it:
Step 1: Warm garlic in a little oil and stir in salsa verde. The salsa already has garlic added, but I love the extra spice from the extra garlic.
Step 2: Stir in sour cream and fresh cilantro to the salsa. It’s the sour cream that makes the sauce so creamy.
Step 3: Stir in shredded chicken and a handful of cheese. By adding the chicken to the warm sauce, it gets a head start on warming up. The chicken absorbs so much flavor. I could just stop here and eat the whole skillet!
Sour cream makes the green enchilada sauce creamy. The shredded chicken absorbs so much flavor!
Step 4: Fill tortillas with the chicken and sauce and roll up. So the sauce stays inside the tortillas, place the enchiladas seam-side down into a baking dish.
Step 5: Spread the remaining sauce over the enchiladas and top with cheese. I bake them in the oven until the cheese has melted and the sauce is nice and bubbly.
After spreading extra sauce over the top of the enchiladas, I bake until the sauce is hot and bubbly.
One note about the tortillas
As I mentioned above, you can use flour or corn tortillas to make these enchiladas. Corn are the more traditional choice, but it depends on what you have on hand and the texture you’d like.
Flour tortillas soften in the oven, while corn tortillas will hold up a bit better. If you use corn tortillas, look for thicker tortillas since they hold up a bit better than thin.
You will need to soften the corn tortillas up a bit before filling and rolling them. Frying them in a little oil softens them and enhances the corn flavor of the tortillas.
More recipes using salsa verde
- Make your own salsa verde by following our Roasted Tomatillo Salsa recipe.
- Do you have a pressure cooker? Try our Instant Pot Salsa Verde Shredded Chicken.
- Instead of adding salsa verde chicken to enchiladas, try topping nachos. That’s what we do in our Salsa Verde Chicken Nachos.
- We spoon a little salsa verde over these Easy Breakfast Tacos.
Recipe updated, originally posted February 2012. Since posting this in 2012, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne
Chile Verde Beef Picadillo
This is my go-to recipe when I am really hungry for chile verde beef, but don’t have a lot of time to cook. Give me a warm homemade flour tortilla and there you have my favorite taco! I could literally eat these everyday, so it’s a good thing I only make this once in a while. This picadillo is great for any of your favorite Mexican dishes, enchiladas, burritos, tostadas and taco salads. It’s one of those dishes that the flavor improves after the second day. I just can’t say enough about this simple, but tasty picadillo dish. Loved it as a kid, love it even more now!
My favorite Mexican comfort food — enchiladas filled with picadillo and topped with Red Chile /Tomato Salsa . It can double as an Enchilada Sauce.
Dry roasting green chiles in the comal takes a little longer than the broiler method. It is just sometimes easier to let them roast slowly instead of turning on the broiler. Dry roast for 20-25 minutes at medium heat, turning as needed.
To make enchiladas, I flash fry my corn tortillas in a pan of preheated shallow oil for 10-15 seconds per side.. Fill them with picadillo, top with Red Salsa, cotija cheese and fresh guacamole… and always with a side of lettuce, tomatoes and onions. Very traditional in our house.
I lovingly call this a Tacos Salsa instead of taco sauce! Combining fresh tomatoes, chiles and garlic with dried chile guajillo yields a delicious, zesty sauce. Good for any of your favorite Mexican dishes!
Chicken Beef or Picadillo Burrito Categories. Mix well reduce heat and simmer until most of the liquid is absorbed about 20 minutes.
Enchiladas Picadillo Weeknight Versatile Empanadas Flavorful Fragrant Burritos Stuffi Picadillo Recipe Beef Dinner Minced Beef Recipes
Heat a large nonstick skillet over medium-high heat.
Picadillo burrito. With a pound of ground meat and flour tortillas use this package to make perfect burritos. Do you prefer Chicken. Mexicanfood picadillo Homemade burrtiosideas easymexicanfood CrystalEvans I want to take the time to thank God first and also thank everyone who takes.
Burritos Main Courses Tags. Add the chunks of avocado before rolling and wrapping the burrito with foil. Real taco meat Use it of course in tacos but it is also a fantastic empanada filling or mixed with eggs and stale tortillas for chilaquiles stuffed in a burrito especially a breakfast burrito.
26 8g Fat. Our picadillo Burrito is a favorite in the Rio Grande Valley. 49 34g Carbs.
Add the blended tomatoes jalapeno chicken bouillon cumin and bay leaf. Mix in potatoes and carrots. Cook for 2 minutes.
Calorie Goal 1720 cal. Season with salt and pepper. Ingredients are always fresh ORGANIC and yummy.
May mix if getting more than one. Step 4 Cover the skillet reduce heat to low and cook until the mixture is heated through 5 to 10 minutes. 530 2300g left.
Stir in next 6 ingredients reduce heat and simmer partially covered 10. I love the tortas here but the last time I went we got the Picadillo burrito this comes with organic scrambled eggs sausage mixed with peppers onions garlic and choice of rice andor pinto beans650 add green chile cheese potatoes150. 26 18g Protein.
Eat straight away or refrigerate for later. Simmer over low heat 5 minutes or until pork loses its pink color and sauce is thick. 849 849.
La Gorda – Picadillo Burrito. 8 67g left. Add salsa and raisins.
Makes enough for 10 to 14 burritos or use to stuff gorditas. Simmer covered for 5 minutes stirring occasionally. Stir in almonds cheese and cilantro.
When the picadillo is ready mix the rice into the picadillo and spritz with the lime. Ground beef with carrots potato and green peas. Lay a large tortilla onto an oversized sheet of foil and fill the centre of the tortilla with the picadillo and rice mix.
30 300g. It is our famous flour tortilla stuffed with our tasty picadillo rice beans Cheddar cheese and lettuce. 280 2000 cal left.
Cook stirring occasionally for 7-8 minutes or until onion is no longer tender and turkey is no longer pink. Heat oil in a large nonstick skillet over medium-high heat. All burritos are filled with beans and rice topped with cheese and acompanied by lettuce tomato avocado and sour cream.
849 849 Chile Relleno. Stir olives raisins capers tomato sauce sazon seasoning cumin sugar and salt through the ground beef mixture. Choose from Spanish rice chile verde stew green chile corn bread picadillo and pozole mix.
Stir in garlic cinnamon cumin pepper and tomato sauce. Beef Burritos Chicken picadillo Your choice of chicken beef or picadillo. How does this food fit into your daily goals.
Our famous Beef Fajitas are served warm in a flour tortilla and accompanied by rice beans cheddar cheese and lettuce. This Mexican picadillo is an amalgam of those. Add onion and crumple in turkey.
Poblano peppers and cheese. Crumble in beef and stir 5 minutes or until no longer pink.
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