Twisted Tuesdays

A Twist on Olives is excited to announce Twisted Tuesdays! Every Tuesday we will feature a new recipe highlighting one (or more) of our products. As a gift to our customers we will offer a 10% discount on the featured product(s) for that week only. This is a great way to try a new flavor or stock-up on a product you already love!!

Looking for a spicy dish to warm yourself up on this snowy day?!?  This week’s Twisted Tuesday recipe, Smoked Chaabani Green Enchiladas, features our Smoked Chaabani EVOO and Serrano Honey Vinegar!

Traditional enchiladas are baked with a red sauce but we think green enchilada sauce wins hands down!  Our “twist” is to use our Smoked Chaabani EVOO to first cook the corn tortillas.  We then drizzled a little of that same EVOO into already prepared green enchilada sauce to give it an extra kick.  The filling consists of shredded chicken {save time and use a rotisserie chicken!}, Serrano Honey Vinegar, Monterey Jack cheese, and canned green chiles (if desired).  The cooked corn tortillas are filled with the chicken mixture and then baked in the oven with a creamy concoction of the green enchilada sauce and sour cream.  To finish, simply top with chopped tomatoes, diced avocado, and minced cilantro.  Enjoy!

Stop in the store this week to receive 10% off our Smoked Chaabani EVOO and Serrano Honey Vinegar.  We hope to see you soon! 



Smoked Chaabani Green Enchiladas
  1. 2 tablespoons Smoked Chaabani EVOO, divided
  2. 12 corn tortillas
  3. 28 ounces green chile enchilada sauce, divided
  4. 2 cups shredded chicken
  5. 4 ounce can diced green chiles, if desired
  6. 2 tablespoons Handcrafted Artisanal Serrano Honey Vinegar
  7. ½ teaspoon salt
  8. ½ teaspoon pepper
  9. 3 cups shredded Monterrey Jack cheese, divided
  10. 1 cup sour cream
  11. Garnish: chopped tomatoes, chopped cilantro and chopped avocado
  1. Preheat oven to 425 degrees. Lightly grease a 9 x 13 pan with cooking spray; set aside.
  2. Heat a large skillet over medium-high heat. Lightly brush each tortilla with Smoked Chaabani EVOO (both sides). Cook about 30 seconds per side (do not overcook). Repeat with remaining corn tortillas.
  3. Mix 1 tablespoon Smoked Chaabani EVOO with green enchilada sauce. Spread 1 cup of the sauce on the bottom of the prepared pan. Add sour cream to the remaining sauce and stir well; set aside. In a large bowl combine shredded chicken, 1 cup shredded cheese, Serrano Honey Balsamic Vinegar, diced green chiles, salt and pepper. Stir well; set aside.
  4. To assemble: Place about ¼ cup of chicken mixture along the center of the prepared corn tortilla. Roll up and place seam side down in baking pan. Repeat with remaining tortillas. Pour creamy enchiladas sauce over the top of the enchiladas and top with remaining shredded cheese. Bake in the preheated oven for about 30 minutes. Top with chopped tomatoes, chopped cilantro and chopped avocado. Enjoy!
A Twist On Olives