4 cups cooked chicken, shredded
1 (14.5 oz.) can fire-roasted diced tomatoes
1 (4 oz.) can fire-roasted diced green chiles
1 (2.25 oz.) sliced olives
1 jalepeno, sliced
10 soft taco sized flour tortillas
1 (10 oz.) can enchilada sauce
2 cups Mexican blend cheese, shredded
2 tbsp. Kinder’s Woodfired Garlic Rub
1/4 cup sour cream for topping (optional)
1/4 salsa for topping (optional)
Step 1
Pre-heat oven to 350ºF.
Step 2
In a large bowl combine chicken, 2/3 cup cheese, tomatoes, and green chiles.
Step 3
Spoon 1/2 cup of enchilada sauce on bottom of 9×13″ baking dish or large cast iron skillet.
Step 4
Spoon 1/3 cup of chicken mixture onto each tortilla. Roll up each tortilla tightly, place seam side down.
Step 5
Top tortilla with remaining sauce, sprinkle with cheese, olives and jalapenos.
Step 6
Cover with foil and bake for 15 minutes. Uncover and bake for an additional 15 minutes or until bubbly and golden brown.
Step 7
Serve with salsa and sour cream – enjoy!
Smoky mesquite with sea salt & pepper
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