Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, chicken enchilada bake. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Chicken Enchilada Bake is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Chicken Enchilada Bake is something that I’ve loved my whole life.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Check Out Bake Chicken On eBay. For best results, defrost the enchiladas thoroughly, then cook following the recipe.
To get started with this recipe, we must prepare a few ingredients. You can cook chicken enchilada bake using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Enchilada Bake:
- Get 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Make ready 1 Onion, rough diced
- Take 1 cup unsalted chicken stock
- Get 1 Tbsp All Purpose Flour
- Prepare 1 1/2 Tbsp Chilli Powder
- Get 2 Tsp Ground Cumin
- Get 3/4 Tsp Garlic Powder
- Prepare 1/2 Tsp Crushed Red Pepper Flakes
- Get 1/4 Tsp Salt
- Get 1 (15 Oz) Can unsalted Tomato Sauce
- Get 1 Can Fire Roasted Tomatoes
- Prepare 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
No water is needed, the chicken will cook in the Enchilada sauce. You can absolutely make chicken enchilada casserole ahead. All you need to do is to make sure all the chicken, tortillas, cheese, and enchilada sauce or at least at room temperature. Grab your skillet or baking dish and begin layering then wrap securely with plastic wrap and place in the fridge.
Instructions 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.
All you need to do is to make sure all the chicken, tortillas, cheese, and enchilada sauce or at least at room temperature. Grab your skillet or baking dish and begin layering then wrap securely with plastic wrap and place in the fridge. The next day remove the casserole from the fridge and allow it to come to room temperature. This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker.
So that’s going to wrap it up with this special food chicken enchilada bake recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
