Hello, I am Clara. Today, we’re going to prepare chicken enchilada bake recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chicken Enchilada Bake Recipe
Chicken Enchilada Bake is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Chicken Enchilada Bake is something which I’ve loved my whole life.
To get started with this recipe, we must 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:
- Make ready 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Make ready 1 Onion, rough diced
- Prepare 1 cup unsalted chicken stock
- Get 1 Tbsp All Purpose Flour
- Take 1 1/2 Tbsp Chilli Powder
- Make ready 2 Tsp Ground Cumin
- Take 3/4 Tsp Garlic Powder
- Prepare 1/2 Tsp Crushed Red Pepper Flakes
- Prepare 1/4 Tsp Salt
- Take 1 (15 Oz) Can unsalted Tomato Sauce
- Take 1 Can Fire Roasted Tomatoes
- Make ready 1 Can Black Beans or Frijoles Negro, drained
- Get 4-6 (6 inch) Corn Tortillas
- Prepare 3 Oz pre shredded Mexican blend cheese
- Prepare Fresh Cilantro
- Prepare Sour Cream and Guacamole for Serving
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.
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