Chicken Enchiladas

25 mins
Serves 8
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Directions

  1. 1Shred rotisserie chicken into a bowl.
  2. 2Shred rotisserie chicken into a bowl.
  3. 3Shred rotisserie chicken into a bowl.
  4. 4Add Himalayan pink salt, black pepper, and garlic powder to the chicken.
  5. 5Add Himalayan pink salt, black pepper, and garlic powder to the chicken.
  6. 6Add Himalayan pink salt, black pepper, and garlic powder to the chicken.
  7. 7Add sour cream to the chicken mixture.
  8. 8Add sour cream to the chicken mixture.
  9. 9Add sour cream to the chicken mixture.
  10. 10Dice black olives using a food chopper.
  11. 11Dice black olives using a food chopper.
  12. 12Dice black olives using a food chopper.
  13. 13Add diced olives to the chicken mixture.
  14. 14Add diced olives to the chicken mixture.
  15. 15Add diced olives to the chicken mixture.
  16. 16Dice onions using a food chopper.
  17. 17Dice onions using a food chopper.
  18. 18Dice onions using a food chopper.
  19. 19Add diced onions to the chicken mixture.
  20. 20Add diced onions to the chicken mixture.
  21. 21Add diced onions to the chicken mixture.
  22. 22Mix shredded cheese into the chicken mixture.
  23. 23Mix shredded cheese into the chicken mixture.
  24. 24Mix shredded cheese into the chicken mixture.
  25. 25Heat avocado oil in a pan and enchilada sauce in another pan.
  26. 26Heat avocado oil in a pan and enchilada sauce in another pan.
  27. 27Heat avocado oil in a pan and enchilada sauce in another pan.
  28. 28Dip each tortilla in the hot oil, then in the enchilada sauce.
  29. 29Dip each tortilla in the hot oil, then in the enchilada sauce.
  30. 30Dip each tortilla in the hot oil, then in the enchilada sauce.
  31. 31Fill each tortilla with chicken mixture, roll, and place in a baking dish.
  32. 32Fill each tortilla with chicken mixture, roll, and place in a baking dish.
  33. 33Fill each tortilla with chicken mixture, roll, and place in a baking dish.
  34. 34Pour remaining enchilada sauce over the enchiladas.
  35. 35Pour remaining enchilada sauce over the enchiladas.
  36. 36Pour remaining enchilada sauce over the enchiladas.
  37. 37Add a layer of shredded cheese to the top.
  38. 38Add a layer of shredded cheese to the top.
  39. 39Add a layer of shredded cheese to the top.
  40. 40Wrap the baking dish in foil and bake at 415°F for 20 minutes.
  41. 41Wrap the baking dish in foil and bake at 415°F for 20 minutes.
  42. 42Wrap the baking dish in foil and bake at 415°F for 20 minutes.

Ingredients

  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 1 rotisserie chicken
  • 1 pinch Himalayan pink salt
  • 1 pinch Himalayan pink salt
  • 1 pinch Himalayan pink salt
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch black pepper
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 pinch garlic powder
  • 1 container sour cream
  • 1 container sour cream
  • 1 container sour cream
  • 1 can sliced black olives
  • 1 can sliced black olives
  • 1 can sliced black olives
  • 1 onions
  • 1 onions
  • 1 onions
  • 1 bunch shredded cheese
  • 1 bunch shredded cheese
  • 1 bunch shredded cheese
  • 1 avocado oil
  • 1 avocado oil
  • 1 avocado oil
  • 1 can enchilada sauce
  • 1 can enchilada sauce
  • 1 can enchilada sauce
  • 1 white corn tortillas
  • 1 white corn tortillas
  • 1 white corn tortillas

Equipment

forksbowlspoonspatulafood chopper