Mastering the E Series Oven

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 20 MINUTES
INGREDIENTS
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
Enchilada Sauce
– 2 tablespoons vegetable oil
– 2 tablespoons all-purpose fl our
– 4 tablespoons chili powder
– ½ teaspoon garlic powder
– ½ teaspoon kosher salt
– ¼ teaspoon cumin
– ¼ teaspoon oregano
– 1½ teaspoons tomato paste
– 1 teaspoon red wine vinegar
– 2 cups vegetable stock
Enchiladas
– 2 tablespoons vegetable oil
– 1 cup yellow onion, diced
– Roasted chicken, shredded
– 1 (4 ounce) can diced green chiles
– 6 large fl our tortillas
– 1 batch red enchilada sauce
– 1 (15.5 ounce) can black beans,
rinsed and drained
– 3 cups shredded cheese
– Optional: ¼ cup
fresh cilantro, chopped
PREPARATION METHOD
To prepare chicken
1. Preheat the oven to 425°F Convection Mode with a rack set at
position “3.” 2. Combine all the ingredients in a ziplock 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.
To prepare sauce
1. In a saucepan, heat the oil over medium-high heat for 1 minute.
2. Add the fl our 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, herbs, 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.
To assemble and bake enchiladas
1. Set the oven to 350°F 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 2 tablespoons
of sauce over the surface of the tortilla. 8. Add beans in a line down
the middle of the tortilla, add a spoonful of the chicken mixture, and
sprinkle with ⁄ cup cheese. 9. Roll up tortilla and place in a greased
9-by-13 inch baking dish. 10. Repeat with the remaining ingredients.
11. 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, garnish
with chopped fresh cilantro if desired.
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MODES Convection Roast