I made the Chicken & Green Olive Enchilada's for a small dinner party last night, and they were a hit! I loved the mole sauce, particularly because canned enchilada sauce has just not been appealing to me lately. I was really skeptical about the pimiento-stuffed green olives, but they added nice flavor. I used rotisserie chicken, which definitely cut down on the prep time. I think these would be good served with a tomatillo salsa. I will definitely be using this recipe again in the future - thank you Eva!
PS - I made this for dessert, and it was easy, tasty and pretty! Subbed granny smith apples for half of pears: http://smittenkitchen.com/2011/10/pear-cranberry-and-gingersnap-crumble/
Chic Chefs…on a budget ~ Creatively banishing culinary mediocrity one recipe at a time!
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