Hello everybody, it’s Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, chicken enchilada bake. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Chicken Enchilada Bake is one of the most well liked of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Chicken Enchilada Bake is something which I’ve loved my entire life.
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 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 cook that.
The ingredients needed to make Chicken Enchilada Bake:
- Prepare 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Make ready 1 Onion, rough diced
- Get 1 cup unsalted chicken stock
- Get 1 Tbsp All Purpose Flour
- Get 1 1/2 Tbsp Chilli Powder
- Make ready 2 Tsp Ground Cumin
- Get 3/4 Tsp Garlic Powder
- Make ready 1/2 Tsp Crushed Red Pepper Flakes
- Make ready 1/4 Tsp Salt
- Get 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
- Get Fresh Cilantro
- Make ready Sour Cream and Guacamole for Serving
Add garlic and cumin and cook until. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. No water is needed, the chicken will cook in the Enchilada sauce.
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.
Top with remaining enchilada sauce; sprinkle with cheese. No water is needed, the chicken will cook in the Enchilada sauce. Mix the chili powder, cumin powder, onion powder, garlic powder, salt and oregano together in a small bowl and rub it all over the chicken. Heat a skillet over medium heat and coat the bottom of the pan in olive oil. This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!).
So that’s going to wrap it up with this exceptional food chicken enchilada bake recipe. Thanks so much for your time. I am sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
