Chicken enchiladas will become a new weeknight favourite. Quick to make using a store-bought rotisserie chicken and a quick homemade enchilada sauce, everyone will love this flavour packed meal.
Recipe courtesy of Chef Stefano Faita. Visit @FoodNetworkCA to watch the video.
For the enchilada sauce, heat olive oil in a pot over medium heat. Sprinkle with flour, chili powder, ground cumin, garlic powder and tomato paste. Whisk to combine and cook, 1 minute. Dissolve 2 tsp of Knorr® Selects™ Chicken Bouillon Powder in 2 cups of boiling water and gradually add to sauce. Bring to a boil, reduce heat to low and simmer, until thickened, about 2-3 minutes.
Preheat oven to 400°F.
For the enchiladas combine shredded chicken with 2 cups shredded cheddar cheese, chopped cilantro and ½ cup enchilada sauce in a large bowl.
Place ½ cup mixture in the middle of a tortilla, in a log shape. Roll tortilla into a log and place seam side down in a 9×13-inch baking dish. Continue with remaining tortillas, squishing into baking dish (they will all fit). Pour remaining enchilada sauce over enchiladas and sprinkle with remaining 1 cup shredded cheese.
Bake enchiladas for 10-15 minutes, until cheese is bubbling and enchiladas are warmed through. Sprinkle with extra chopped cilantro before serving.