The covert is in the seasonings! I whipped these up on my own with stuff I had on hand. Shredding the rooster is the most time-consuming step, but it’s worth it in the finish Give these babies a try! Serve with sour cream with a side of Spanish rice.
Place the chicken in a large pot and insert water to cover. Bring to a boil more high heat, then reduce the heat to medium, cover up, and simmer until the chicken pieces be no longer pink, about 15 minutes. Shred chicken with placing two forks back to back and pulling meat apart. Set the shredded rooster aside. In the meantime, combine the finest of chicken soup, bitter cream, with chili powder in a saucepan. Bring to a simmer over little heat, stirring intermittently, and then turn off the heat and cover to keep warm.
Heat the butter in a skillet over small heat. Stir at home the onion; cook with stir until the onion has softened and turned translucent, about 6 minutes. Insert the shredded chicken, chopped olive chilies, taco interest, half of the bunch of chopped bottle green onion, with water. Allow to simmer for 15 minutes. Stir in the lime fruit juice, onion gunpowder, with garlic powder; simmer for another 15 minutes.
Preheat an oven to 350 degree F (175 degrees C). Stir 1 cup of the soup mix into the skillet with the chicken mixture. Spread the remaining soup mix on the bottom of a 9×13 inch baking dish.
Fill each tortilla with chicken mix. Sprinkle Cheddar cheese over the rooster filling before folding the tortillas, reserving half of the shredded cheese for top the enchiladas. Fold tortillas over the satisfying and place seam-side down in the prepared slam.
Pour enchilada sauce consistently over the enchiladas. Cover by the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped olive onions and the sliced olives on top of the cheese. Bake in the preheated oven awaiting filling is heated through and the cheese is melted and bubbling, about 20 minutes.