recipe
Chicken Enchiladas
By Chef George Duran
About this Recipe
These enchiladas come together in a flash by using store-bought rotisserie chicken. Of course, you could always use a Brava-roasted spatchcock chicken if you are feeling adventurous. If you don’t like enchiladas verdes (green enchiladas), try using the classic red enchilada sauce instead!
Ingredients
- 2.0 cups pulled rotisserie chicken
- 1.0 cups sour cream, divided
- 10.0 ounces frozen chopped spinach, thawed, drained and squeezed of excess liquid
- 0.25 cups chopped fresh cilantro, divided
- 2.0 ounces cream cheese, at room temperature
- 2.0 tablespoons Tex-Mex or taco seasoning
- 2.0 cups shredded cheese
- 3.0 cups green enchilada or tomatillo sauce
- 4.0 count (8-inch) flour tortillas
Equipment
Brava Chef's Pan
mixing bowls
Nutrition Information
Allergens: None
Instructions
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1
Prep enchiladas
- In large bowl, combine chicken, ½ cup sour cream, spinach, 2 tablespoons cilantro, cream cheese, Tex-Mex seasoning, 1 cup cheese and 1 cup enchilada sauce; stir well.
- Evenly spread 1 cup enchilada sauce on bottom of Chef’s Pan.
- Divide chicken mixture evenly among tortillas.
- Roll each tortilla and place, seam side down, in Chef’s Pan.
- Pour remaining enchilada sauce over top and sprinkle with remaining cheese.
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2
Bake enchiladas
- Press green button to begin preheating.
- When Brava is preheated, slide Chef’s Pan into top shelf. Press green button again to begin baking.
- While food cooks, prepare crema.
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3
Prepare crema
- In small bowl, stir together remaining sour cream, 1 tablespoon cilantro and 2-3 tablespoons water.
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4
Serve
- When your food is done, carefully remove Chef’s Pan.
- Drizzle enchiladas with crema, sprinkle with remaining cilantro and serve.