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Stefano’s Chicken Enchiladas

Stefano's Chicken Enchiladas
Prep Time
10 min
Cook Time
20 min
Yields
4 servings

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.

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ingredients

Enchilada Sauce

¼
cup olive oil
¼
cup all-purpose flour
1
Tbsp chili powder
1
tsp ground cumin
1
tsp garlic powder
2
Tbsp tomato paste
2
tsp Knorr® Selects™ Chicken Bouillon Powder
2
cups boiling water

Chicken Enchiladas

1
store bought rotisserie chicken, skin and bones removed and meat shredded
3
cups shredded cheddar cheese, divided
1
cup roughly chopped cilantro, packed, plus extra to serve
12
(6-inch) tortilla wraps
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directions

Step 1

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.

Step 2

Preheat oven to 400°F.

Step 3

For the enchiladas combine shredded chicken with 2 cups shredded cheddar cheese, chopped cilantro and ½ cup enchilada sauce in a large bowl.

Step 4

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.

Step 5

Bake enchiladas for 10-15 minutes, until cheese is bubbling and enchiladas are warmed through. Sprinkle with extra chopped cilantro before serving.

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