Chicken Enchilada Bowls

Steps

• 1

  In a medium saucepot, bring water to a boil and gently drop in your chicken tenderloins and cook through, about 7-10 minutes.
• 2

  In the meantime, chop up your ingredients (olives, red onions).
• 3

  Preheat oven to 425°F and take a muffin pan and flip it over on its underside. Place a tortilla in between 2 cups to form a 4-leaf clover type shape. You can get about 3 on a muffin pan.
• 4

  Place in oven and bake for 7-10 minutes, until golden brown and shape holds. Remove and set aside.
• 5

  Once chicken is done boiling, remove and put in a bowl of a stand mixer fitted with a paddle attachment. Turn it on medium speed to shred the chicken.
• 6

  Once chicken is shred, pour the enchilada sauce all over, stir to mix.
• 7

  Assemble your bowls by layering on the chicken and ingredients.