Chicken and Dumplings

Directions for: Stefano's Chicken Enchiladas

Ingredients

Enchilada Sauce

cup 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 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

Directions

Enchilada Sauce

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.

Chicken Enchiladas

1. 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