Chicken Enchiladas Recipe | Wolf Ovens | Convection Mode

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 all-purpose flour
• 4 tablespoons chili powder
• ½ teaspoon garlic powder
• ¼ teaspoon oregano
• 1½ teaspoons tomato paste
• 1 teaspoon red wine vinegar
• 2 cups vegetable stock
• ENCHILADAS
• 1 cup yellow onion, diced
• Roasted chicken, shredded
• 1 (4 ounce) can diced green chiles
• 6 large flour 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