Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, chicken enchilada bake. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Chicken Enchilada Bake is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Chicken Enchilada Bake is something which I’ve loved my entire life. They’re nice and they look fantastic.
In a large skillet over medium heat, heat oil. Add beans, corn, chicken, and green chilis and. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese.
To get started 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 it.
The ingredients needed to make Chicken Enchilada Bake:
- Prepare 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Make ready 1 Onion, rough diced
- Make ready 1 cup unsalted chicken stock
- Take 1 Tbsp All Purpose Flour
- Prepare 1 1/2 Tbsp Chilli Powder
- Take 2 Tsp Ground Cumin
- Take 3/4 Tsp Garlic Powder
- Prepare 1/2 Tsp Crushed Red Pepper Flakes
- Make ready 1/4 Tsp Salt
- Make ready 1 (15 Oz) Can unsalted Tomato Sauce
- Get 1 Can Fire Roasted Tomatoes
- Get 1 Can Black Beans or Frijoles Negro, drained
- Take 4-6 (6 inch) Corn Tortillas
- Prepare 3 Oz pre shredded Mexican blend cheese
- Get Fresh Cilantro
- Make ready Sour Cream and Guacamole for Serving
Pour remaining sauce over and sprinkle with remaining cheese. Top with remaining enchilada sauce and cheese. After you bake it, I dare you not to eat a piece right away. I don't think you can do it.
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.
After you bake it, I dare you not to eat a piece right away. I don't think you can do it. In large sauté pan, heat oil over medium-high heat. Arrange in the prepared baking dish. This is such an easy chicken enchilada casserole to make!
So that is going to wrap it up for this exceptional food chicken enchilada bake recipe. Thanks so much for reading. I am sure 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 on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
