Filthy Bird Enchiladas
Filthy Bird Enchiladas

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, filthy bird enchiladas. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Filthy Bird Enchiladas is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Filthy Bird Enchiladas is something which I have loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook filthy bird enchiladas using 12 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Filthy Bird Enchiladas:
  1. Prepare 2 1/2 lb Chicken
  2. Make ready 1 tbsp Black Pepper
  3. Make ready 1 tbsp Salt
  4. Prepare 1 tbsp Garlic Powder
  5. Make ready 2 tbsp Chili Powder
  6. Make ready 12 oz Beef Chorizo
  7. Get 12 oz Enchilada Sauce
  8. Take 4 oz Diced Green chillies
  9. Prepare 1/4 cup Chopped Chives
  10. Get 12 Olives
  11. Take 6 Standard Burrito sized tortillas
  12. Get 2 lb Mild Cheddar Cheese
Instructions to make Filthy Bird Enchiladas:
  1. Put just enough water to cover the bottom of a pan.
  2. Mix salt, garlic powder, black pepper, chili powder and a pinch of chopped chives into a rub. Dust chicken and place in pan.
  3. Cook chicken until cooked (approximately 10 m, 8m times).
  4. Shred chicken.
  5. Cook beef chorizo in pan until chorizo breaks down small bits (couple minutes on low heat).
  6. Grade cheese.
  7. Place 1 tortilla in caserole dish. Add a handful of cheese, chicken, chives, teaspoon of diced green chillies and chorizo. Roll tortilla into enchilida. Reapeat for a total of 6 enchiladas (on a standard caserole dish)
  8. Top enchiladas with enchilada sauce evenly.
  9. Cover with cheese, chives and olives.
  10. Preheat oven 375. Bake for about 25-30 minutes until bubbling.
  11. Remove and let stand for about 30 minutes. Cover with foil to lock heat in and protect.

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