Roast Chicken Enchiladas
These enchiladas are rolled with roasted pulled chicken, creamy Chihuahua cheese, and Mexican crema, all wrapped in soft corn tortillas. They’re smothered in a smoky guajillo chile sauce, then topped with fresh cilantro and green onions.
Nutritional facts
Protein
27g
Carbs
44g
Calories
500kcal
Fat
26g
Ingredients
Canned Roasted Tomatoes, Corn Tortilla, Chihuahua Cheese, Chicken Breast, Chicken Thigh, Tomato Puree, Onion, Mexican Crema, Canola and Olive Oil Blend, Green Onion, Apple Cider Vinegar, Guajillo Chile, Garlic, Light Brown Sugar, Chipotle in Adobo, Kosher Salt, Mexican Oregano, Chicken Base, Cilantro, Black Pepper, Cumin, Bay Leaf
Contains milk, wheat, soybeans.
Reviews
4.5
Based on 119 reviews
Moriah · 03/14/26
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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