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The homemade enchilada sauce really makes this dish, but store-bought sauce can be substituted if you’re pressed for time. An alternative to the roasted chicken would be to purchase a precooked rotisserie chicken from your local grocery store.

Yield: Makes 6 Enchiladas

Ingredients
FOR THE ROASTED CHICKEN

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 diced yellow onion

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 and freshly ground black pepper

(Optional: ¼ cup chopped fresh cilantro)

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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. Lay the chicken breasts on a baking pan lined with parchment paper 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 over 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.

Red enchilada sauce tips:

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.

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 9x13-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.