Hi, I’m Kate. Today, I will show you a way to prepare filthy bird enchiladas recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Filthy Bird Enchiladas Recipe

Filthy Bird Enchiladas is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Filthy Bird Enchiladas is something that I’ve loved my entire life.

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

The ingredients needed to make Filthy Bird Enchiladas:

1. Take 2 1/2 lb Chicken
2. Take 1 tbsp Black Pepper
3. Take 1 tbsp Salt
4. Get 1 tbsp Garlic Powder
5. Take 2 tbsp Chili Powder
6. Make ready 12 oz Beef Chorizo
7. Take 12 oz Enchilada Sauce
8. Prepare 4 oz Diced Green chillies
9. Prepare 1/4 cup Chopped Chives
10. Prepare 12 Olives
11. Prepare 6 Standard Burrito sized tortillas
12. Prepare 2 lb Mild Cheddar Cheese

Steps 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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