Choose your Flavor! Great with;
• FlavorMaster® Peppercorn Garlic
• FlavorMaster® Bourbon Brown Sugar
This is the perfect recipe to spice up your next chicken dish
8 King Size Corn Tortillas
4 cups Shredded Chicken
1/2 cup Salsa
1/2 cup Yellow Onion finely chopped
2 tbsp Cilantro chopped
1 cup Cheddar Cheese shredded
1 cup Jack Cheese shredded
1 tbsp FlavorMaster® (Peppercorn Garlic or Bourbon Brown Sugar)
2 tbsp Canola Oil
2 tbsp All-Purpose Flour
1 tbsp Tomato Paste
1/4 tsp Cumin
1/4 tsp Dried Oregano
2 tbsp Chili Powder
2 cups Broth (Chicken or Vegetable)
1/4 tsp Salt
*Time Saver Tip: Use store bought Enchilada sauce and add 1tbsp FlavorMaster®!
Preheat oven to 350 degrees.
For the enchilada sauce: In a small saucepan over medium heat, add oil and flour. Whisk for 1 minute. Add broth, whisk to avoid big lumps from forming. Stir in FlavorMaster®, tomato paste, cumin, oregano, chili powder, salt, and pepper. Whisk until smooth. Simmer for 10-15 minutes until sauce thickens, stirring occasionally. Remove from heat and set aside.
In a bowl, combine shredded chicken, salsa, cilantro and chopped onion.
Mix the jack and cheddar cheese together in a second bowl.
Steam corn tortillas in the microwave for 30-45 seconds to make them soft and pliable.
Pour about a third of enchilada sauce in the bottom of a large baking dish.
Lay out tortillas flat and place a small handful of the cheese mixture in each tortilla, leaving about 1 cup for topping.
Evenly spread the shredded chicken among the tortillas. Then roll the tortillas up and place them in your baking dish. Evenly pour the remaining enchilada sauce on top of the enchiladas. Sprinkle top with remaining cheese.
Bake in the oven for 25 minutes until top is golden and bubbly.
Remove from oven, sprinkle with chopped cilantro and a drizzle of sour cream. Serve immediately.
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