Chicken Enchiladas
INGREDIENTS
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2-3 chicken breasts, cooked and shredded
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1 can black olives
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2 roma tomatoes, diced
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Shredded cheese, as needed
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12-15 corn tortillas
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Sauce:
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1/2 tablespoon coconut oil
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1/2 green bell pepper, diced
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3 tablespoons chili powder
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1/2 teaspoon chipotle powder
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1 teaspoon oregano
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3/4 teaspoon cumin
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1/2 teaspoon salt (or more to taste)
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1 (28 oz.) can fire-roasted tomatoes
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Chicken stock, as needed
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