Chicken Enchiladas with Olives

For the rice: Cook the rice according to package directions. Rinse, trim and thinly slice the scallions on the diagonal. Heat 1 teaspoon corn oil in a saucepan and briefly sauté the scallions. Add the peas and 80 ml (approximately 2 3/4 ounces) vegetable broth and simmer 5 minutes. Stir into the cooked rice and season with salt, paprika and turmeric.

For the enchiladas: Rinse the chicken breasts and pat dry. In a skillet, heat 150ml (approximately 5 1/4 ounces of broth, add the chicken and cook over low heat until cooked through, 15- 20 minutes. Peel the onions and the garlic and chop finely. Rinse the chile, halve lengthwise, remove seeds and finely chop. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, peel, remove the seeds and coarsely chop. Rinse the peppers, halve, remove seeds and the white ribs and dice finely. Heat about 4 tablespoons corn oil in a saucepan and saute the onion and garlic until translucent. Add the tomato paste and sauté briefly. Add the chile, tomatoes and about 50 ml (approximately 1 3/4 ounces) chicken broth. Bring to a boil, reduce to a simmer and cook until thickened, about 15 minutes, then puree and season with Tabasco, salt and pepper.  Heat 1 tablespoon of corn oil in a nonstick skillet  and saute the tortillas for 1 minute, turning them over midway. Drain and remove to paper towels.

Preheat the oven to 200°C (approximately 390°F).

Cut the mozzarella into slices.

Take the finished chicken from the broth, and shred with your hands. Transfer to a bowl and add about 100 ml (approximately 3 1/2 ounces) of pureed tomato sauce and the diced peppers. If desired, season to taste with chile powder or paprika. Divide the chicken mixture among the tortillas, roll up and place seam side down in a greased casserole dish. Spoon the tomato sauce over the tortillas and cover with the slices of mozzarella. Bake until the cheese has melted and the enchiladas are piping hot, about 20 minutes. Slice the olives for garnish.