Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, chicken enchilada bake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
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Chicken Enchilada Bake is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. Chicken Enchilada Bake is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can have chicken enchilada bake using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Enchilada Bake:
- Take 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
- Prepare 1 1/2 Tbsp Chilli Powder
- Take 2 Tsp Ground Cumin
- Prepare 3/4 Tsp Garlic Powder
- Get 1/2 Tsp Crushed Red Pepper Flakes
- Make ready 1/4 Tsp Salt
- Prepare 1 (15 Oz) Can unsalted Tomato Sauce
- Prepare 1 Can Fire Roasted Tomatoes
- Make ready 1 Can Black Beans or Frijoles Negro, drained
- Take 4-6 (6 inch) Corn Tortillas
- Take 3 Oz pre shredded Mexican blend cheese
- Take Fresh Cilantro
- Make ready 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.
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.
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 is going to wrap it up with this special food chicken enchilada bake recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
