Filthy Bird Enchiladas. Filthy Bird Enchiladas My take on enchiladas. We were travelling back to Phoenix from San Diego and decided to stop for dinner in Yuma. The building had a bit of appeal so I at least wanted to check it out.

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Ingredients of Filthy Bird Enchiladas

Prepare 2 1/2 lb of Chicken.
It's 1 tbsp of Black Pepper.
It's 1 tbsp of Salt.
Prepare 1 tbsp of Garlic Powder.
Prepare 2 tbsp of Chili Powder.
You need 12 oz of Beef Chorizo.
You need 12 oz of Enchilada Sauce.
Prepare 4 oz of Diced Green chillies.
You need 1/4 cup of Chopped Chives.
You need 12 of Olives.
It's 6 of Standard Burrito sized tortillas.
You need 2 lb of Mild Cheddar Cheese.

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Filthy Bird Enchiladas step by step

Put just enough water to cover the bottom of a pan..
Mix salt, garlic powder, black pepper, chili powder and a pinch of chopped chives into a rub. Dust chicken and place in pan..
Cook chicken until cooked (approximately 10 m, 8m times)..
Shred chicken..
Cook beef chorizo in pan until chorizo breaks down small bits (couple minutes on low heat)..
Grade cheese..
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).
Top enchiladas with enchilada sauce evenly..
Cover with cheese, chives and olives..
Preheat oven 375. Bake for about 25-30 minutes until bubbling..
Remove and let stand for about 30 minutes. Cover with foil to lock heat in and protect..

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