Hello everybody, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, chicken enchilada bake. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Chicken Enchilada Bake is one of the most popular of current trending meals in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Chicken Enchilada Bake is something that I’ve loved my entire life.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Heat the oil in a large frying pan and add the onions, peppers and half the garlic. In a large skillet over medium heat, heat oil.
To begin with this recipe, we have to first prepare a few components. You can have chicken enchilada bake using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Enchilada Bake:
- Take 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Get 1 Onion, rough diced
- Take 1 cup unsalted chicken stock
- Get 1 Tbsp All Purpose Flour
- Get 1 1/2 Tbsp Chilli Powder
- Make ready 2 Tsp Ground Cumin
- Make ready 3/4 Tsp Garlic Powder
- Prepare 1/2 Tsp Crushed Red Pepper Flakes
- Get 1/4 Tsp Salt
- Take 1 (15 Oz) Can unsalted Tomato Sauce
- Prepare 1 Can Fire Roasted Tomatoes
- Prepare 1 Can Black Beans or Frijoles Negro, drained
- Get 4-6 (6 inch) Corn Tortillas
- Take 3 Oz pre shredded Mexican blend cheese
- Take Fresh Cilantro
- Prepare Sour Cream and Guacamole for Serving
Heat a skillet over medium heat and coat the bottom of the pan in olive oil. 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. No water is needed, the chicken will cook in the Enchilada sauce. This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!).
So that’s going to wrap this up for this special food chicken enchilada bake recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
