Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken enchilada bake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Chicken Enchilada Bake is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Chicken Enchilada Bake is something which I’ve loved my entire life. They’re fine and they look wonderful.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Check Out Great Products On eBay. For best results, defrost the enchiladas thoroughly, then cook following the recipe.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Make ready 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Make ready 1 Onion, rough diced
- Get 1 cup unsalted chicken stock
- Make ready 1 Tbsp All Purpose Flour
- Take 1 1/2 Tbsp Chilli Powder
- Make ready 2 Tsp Ground Cumin
- Take 3/4 Tsp Garlic Powder
- Take 1/2 Tsp Crushed Red Pepper Flakes
- Make ready 1/4 Tsp Salt
- Get 1 (15 Oz) Can unsalted Tomato Sauce
- Make ready 1 Can Fire Roasted Tomatoes
- Prepare 1 Can Black Beans or Frijoles Negro, drained
- Get 4-6 (6 inch) Corn Tortillas
- Prepare 3 Oz pre shredded Mexican blend cheese
- Make ready Fresh Cilantro
- Prepare Sour Cream and Guacamole for Serving
This Chicken Enchilada Casserole is a delicious dinner that's super satisfying and super easy to make. 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! Place a layer of tortillas onto the enchilada sauce to cover the bottom of the pan.
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.
If you're looking for more Mexican inspired recipes, why not also try my Shredded Chicken Tacos and my Mexican Chicken Salad! Place a layer of tortillas onto the enchilada sauce to cover the bottom of the pan. Arrange in the prepared baking dish. No water is needed, the chicken will cook in the Enchilada sauce. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
So that’s going to wrap this up with this special food chicken enchilada bake recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
