Filthy Bird Enchiladas
Filthy Bird Enchiladas

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, filthy bird enchiladas. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Filthy Bird Enchiladas is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Filthy Bird Enchiladas is something that I’ve loved my whole life.

Filthy Bird Enchiladas My take on enchiladas. In a saucepan over medium-low heat, combine the canola oil and flour. Pour in the red sauce, chicken broth, salt and pepper. For the enchiladas: Combine the chicken, chicken broth, salt, garlic and onions in a large saucepan over high heat.

To get started with this particular recipe, we must first prepare a few components. 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. Prepare 1 tbsp Black Pepper
  3. Get 1 tbsp Salt
  4. Prepare 1 tbsp Garlic Powder
  5. Get 2 tbsp Chili Powder
  6. Prepare 12 oz Beef Chorizo
  7. Prepare 12 oz Enchilada Sauce
  8. Make ready 4 oz Diced Green chillies
  9. Get 1/4 cup Chopped Chives
  10. Prepare 12 Olives
  11. Make ready 6 Standard Burrito sized tortillas
  12. Get 2 lb Mild Cheddar Cheese

Just leave out the cream sauce and add cheese. A New Mexican favorite, this enchilada sauce gets its mild kick from fresh Anaheim chiles—long, slender, pale green peppers. Prepare the sauce and the chicken mixture up to two days ahead, and refrigerate separately until reach to assemble the enchiladas. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or 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.

Prepare the sauce and the chicken mixture up to two days ahead, and refrigerate separately until reach to assemble the enchiladas. Pour the enchilada sauce over the rolled enchiladas and top with any remaining meat or cheese. Enchiladas can be filled with anything you can think of! In this Chicken Enchiladas recipe, I used shredded chicken breast, but here's a few more ideas. Vegetarian enchiladas are great with refried beans or zucchini and cheese, then topped with sauce and more cheese.

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