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BEFORE YOU START
Some chili powders contain salt—you may want to test the sauce
before adding the kosher salt. Sauce color will vary depending on
the chili powder—some are more red and others more brown
Chicken Enchiladas
Simplify this recipe by substituting store-bought sauce and
a precooked chicken from your local grocery store.
MAKES RACK POSITION COOK TIME
6 ENCHILADAS 3 45 MINUTES
INGREDIENTS
FOR THE ROASTED CHICKEN
– 2 pounds boneless
skinless chicken breasts
– ½ teaspoon kosher salt
– ½ teaspoon black pepper
– ½ teaspoon onion powder
– ¼ teaspoon cumin
– ¼ teaspoon garlic powder
– 2 tablespoons vegetable oil
FOR THE RED ENCHILADA SAUCE
– 2 tablespoons vegetable oil
– 2 tablespoons all-purpose flour
– 4 tablespoons chili powder
– 1½ teaspoons tomato paste
– 1 teaspoon red wine vinegar
– ½ teaspoon garlic powder
– ½ teaspoon kosher salt
– ¼ teaspoon cumin
– ¼ teaspoon oregano
– 2 cups vegetable stock
FOR THE ENCHILADAS
– Roasted chicken, shredded
– 2 tablespoons vegetable oil
– 1 cup yellow onion, diced
– 1 (4-ounce) can diced green
chiles
– 1 (15.5 ounce) can black beans,
rinsed and drained
– 6 large flour tortillas
– 3 cups shredded cheese
– 1 batch red enchilada sauce
– Kosher salt
– Freshly ground black pepper
– Optional: ¼ cup
fresh cilantro, chopped
PREPARATION METHOD
FOR ROASTING THE CHICKEN
1. Preheat the oven to 425°F on Convection Mode with a rack set on
position “3.” 2. Combine all the ingredients in a zip top bag and mix
to combine. 3. Remove the seasoned chicken breasts from the bag.
Lay the chicken breasts on a parchment-lined baking pan and place
into the oven. 4. Cook for 15 minutes or until thoroughly cooked.
5. Remove from the oven and allow to cool. 6. Shred the chicken
and set aside.
FOR THE RED ENCHILADA SAUCE (MAKES 2 CUPS)
1. In a sauce pan heat the oil over medium-high heat for 1 minute.
2. Add the flour and stir for 2–3 minutes to combine. 3. The mixture
should not start to darken, turn the heat down if it begins to change
color. 4. Stir in the spices, tomato paste, and vinegar, and mix well.
5. Gradually add the stock in small amounts and whisk constantly to
ensure there are no lumps. 6. Bring to a gentle simmer and cook for
15 minutes. 7. Sauce will continue to thicken as it cools.
FOR THE ENCHILADAS
1. Set the oven to 350°F on Convection Roast Mode. 2. In a large
skillet, heat the oil over medium heat. 3. Add the onion and sauté for 3
minutes, stirring occasionally. 4. Add the shredded chicken and green
chiles, and sauté for 3–4 minutes, stirring occasionally. 5. Remove
from heat and set aside. 6. To assemble the enchiladas, set up an
assembly line including: tortillas, enchilada sauce, beans, chicken
mixture, and cheese. 7. Lay out a tortilla, and spread two tablespoons
of sauce over the surface of the tortilla. 8. Add beans in a line down
the middle of the tortilla, then add in a spoonful of the chicken
mixture, then sprinkle with 1 ⁄3 cup cheese. 9. Roll up tortilla and place
in a greased 9-by-13 inch baking dish. 10. Repeat with the remaining
ingredients. 11. Then spread the remaining enchilada sauce on top
of the tortillas, and sprinkle on the remaining shredded cheese.
12. Bake uncovered for 20 minutes. 13. Remove from oven and serve
immediately, garnished with chopped fresh cilantro if desired.
CONVECTION ROAST
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