Directions for: Stefano's Chicken Enchiladas
Ingredients
Enchilada Saucecup olive oil
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 Enchiladas1 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
Directions
Enchilada Sauce1. 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.
Chicken Enchiladas1. Preheat oven to 400F.
2. For the enchiladas combine shredded chicken with 2 cups shredded cheddar cheese, chopped cilantro and cup enchilada sauce in a large bowl.
3. Place cup mixture in the middle of a tortilla, in a log shape. Roll tortilla into a log and place seam side down in a 9x13-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.
4. Bake enchiladas for 10-15 minutes, until cheese is bubbling and enchiladas are warmed through. Sprinkle with extra chopped cilantro before serving.
Source and Credits
Knorris a registered trademark of Unilever Canada Inc.
See more: #readyin30, Cheese, Chicken, Mexican