Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chicken enchilada bake. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Chicken Enchilada Bake is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chicken Enchilada Bake is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook chicken enchilada bake using 16 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Chicken Enchilada Bake:
- Take 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Get 1 Onion, rough diced
- Make ready 1 cup unsalted chicken stock
- Take 1 Tbsp All Purpose Flour
- Make ready 1 1/2 Tbsp Chilli Powder
- Take 2 Tsp Ground Cumin
- Make ready 3/4 Tsp Garlic Powder
- Take 1/2 Tsp Crushed Red Pepper Flakes
- Make ready 1/4 Tsp Salt
- Make ready 1 (15 Oz) Can unsalted Tomato Sauce
- Get 1 Can Fire Roasted Tomatoes
- Prepare 1 Can Black Beans or Frijoles Negro, drained
- Make ready 4-6 (6 inch) Corn Tortillas
- Get 3 Oz pre shredded Mexican blend cheese
- Take Fresh Cilantro
- Take 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.
So that is going to wrap this up for this special food chicken enchilada bake recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
