Chicken Enchiladas
Directions
- 1Shred rotisserie chicken into a bowl.
- 2Add Himalayan pink salt, black pepper, and garlic powder to the chicken.
- 3Add sour cream to the chicken mixture.
- 4Dice black olives using a food chopper.
- 5Add diced olives to the chicken mixture.
- 6Dice onions using a food chopper.
- 7Add diced onions to the chicken mixture.
- 8Mix shredded cheese into the chicken mixture.
- 9Heat avocado oil in a pan and enchilada sauce in another pan.
- 10Dip each tortilla in the hot oil, then in the enchilada sauce.
- 11Fill each tortilla with chicken mixture, roll, and place in a baking dish.
- 12Pour remaining enchilada sauce over the enchiladas.
- 13Add a layer of shredded cheese to the top.
- 14Wrap the baking dish in foil and bake at 415°F for 20 minutes.
Ingredients
- 1 rotisserie chicken
- 1 pinch Himalayan pink salt
- 1 pinch black pepper
- 1 pinch garlic powder
- 1 container sour cream
- 1 can sliced black olives
- 1 onions
- 1 bunch shredded cheese
- 1 avocado oil
- 1 can enchilada sauce
- 1 white corn tortillas
Equipment
forksbowlspoonspatulafood chopper
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