Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken enchilada bake. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
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Chicken Enchilada Bake is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Chicken Enchilada Bake is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook chicken enchilada bake using 16 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Chicken Enchilada Bake:
- Prepare 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Make ready 1 Onion, rough diced
- Prepare 1 cup unsalted chicken stock
- Take 1 Tbsp All Purpose Flour
- Get 1 1/2 Tbsp Chilli Powder
- Make ready 2 Tsp Ground Cumin
- Prepare 3/4 Tsp Garlic Powder
- Take 1/2 Tsp Crushed Red Pepper Flakes
- Make ready 1/4 Tsp Salt
- Make ready 1 (15 Oz) Can unsalted Tomato Sauce
- Take 1 Can Fire Roasted Tomatoes
- Get 1 Can Black Beans or Frijoles Negro, drained
- Take 4-6 (6 inch) Corn Tortillas
- Get 3 Oz pre shredded Mexican blend cheese
- Get Fresh Cilantro
- Make ready Sour Cream and Guacamole for Serving
It's a Mexican inspired casserole that's kid friendly with the perfect little kick of spice. If you're looking for more Mexican inspired recipes, why not also try my Shredded Chicken Tacos and my Mexican Chicken Salad! No water is needed, the chicken will cook in the Enchilada sauce. Arrange in the prepared baking dish.
Steps to make Chicken Enchilada Bake:
- Preheat the broiler to high, about 500 degrees. Adjust the baking rack so it's on the second or third tier away from the broiler, and the glass or ceramic pan will be at least 2-4 inches away from the broiler.
- Combine Onion, Chicken Stock, Flour, Chili Powder, Cumin, Garlic Powder, Crushed Red pepper, Salt and Tomato Sauce in a medium saucepan. Bring to a boil over high and cook 2 minutes or until thickened. Place 1 1/2 cups tomato mixture in a bowl and reserve. Add shredded chicken and beans to the remaining sauce mixture and cook in the pan for 2 minutes.
- Stack the corn tortillas and wrap them in wet paper towels, and microwave them on high for about 25 seconds. Spoon 2-3 Tablespoons of the chicken mixture in the middle of each of the tortillas down the center of the Tortillas, and fold or roll them up. Arrange the filled tortillas, seam side down in a 13 X 9 inch glass or ceramic baking dish coated with cooking spray. Top with the 1 can of fire roasted tomatos, and the reserved 1 1/2 cups of sauce, and add shredded Mexican cheese on top.
- Broil the mixture for about 3 minutes or until the cheese is lightly browned and the sauce is bubbly. Serve with Sour Cream and Guacamole, with rice or other Mexican sides of your choice.
No water is needed, the chicken will cook in the Enchilada sauce. Arrange in the prepared baking dish. Place a layer of tortillas onto the enchilada sauce to cover the bottom of the pan. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well. This cheesy layered chicken enchilada casserole is a real-life dinnertime wonder: just chicken, beans, sauce, cheese, and tortillas. this recipe.
So that is going to wrap it up with this exceptional food chicken enchilada bake recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
