Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chicken enchilada bake. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Chicken Enchilada Bake is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Chicken Enchilada Bake is something that I’ve loved my whole life. They are nice and they look fantastic.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! For best results, defrost the enchiladas thoroughly, then cook following the recipe. If necessary, they can be cooked from frozen.
To begin with this recipe, we have to prepare a few ingredients. You can cook chicken enchilada bake using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Enchilada Bake:
- Get 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Get 1 Onion, rough diced
- Get 1 cup unsalted chicken stock
- Get 1 Tbsp All Purpose Flour
- Prepare 1 1/2 Tbsp Chilli Powder
- Take 2 Tsp Ground Cumin
- Prepare 3/4 Tsp Garlic Powder
- Prepare 1/2 Tsp Crushed Red Pepper Flakes
- Take 1/4 Tsp Salt
- Get 1 (15 Oz) Can unsalted Tomato Sauce
- Make ready 1 Can Fire Roasted Tomatoes
- Take 1 Can Black Beans or Frijoles Negro, drained
- Make ready 4-6 (6 inch) Corn Tortillas
- Prepare 3 Oz pre shredded Mexican blend cheese
- Prepare 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.
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.
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.
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