Filthy Bird Enchiladas
Filthy Bird Enchiladas

Hey everyone, it’s John, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, filthy bird enchiladas. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Filthy Bird Enchiladas is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look wonderful. Filthy Bird Enchiladas is something that I’ve loved my entire life.

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

The ingredients needed to make Filthy Bird Enchiladas:
  1. Make ready 2 1/2 lb Chicken
  2. Get 1 tbsp Black Pepper
  3. Get 1 tbsp Salt
  4. Make ready 1 tbsp Garlic Powder
  5. Take 2 tbsp Chili Powder
  6. Prepare 12 oz Beef Chorizo
  7. Make ready 12 oz Enchilada Sauce
  8. Get 4 oz Diced Green chillies
  9. Get 1/4 cup Chopped Chives
  10. Get 12 Olives
  11. Get 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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