Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chicken enchilada bake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Chicken Enchilada Bake is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Chicken Enchilada Bake is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have chicken enchilada bake using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Chicken Enchilada Bake:
- Prepare 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Take 1 Onion, rough diced
- Make ready 1 cup unsalted chicken stock
- Get 1 Tbsp All Purpose Flour
- Make ready 1 1/2 Tbsp Chilli Powder
- Take 2 Tsp Ground Cumin
- Take 3/4 Tsp Garlic Powder
- Get 1/2 Tsp Crushed Red Pepper Flakes
- Get 1/4 Tsp Salt
- Make ready 1 (15 Oz) Can unsalted Tomato Sauce
- Get 1 Can Fire Roasted Tomatoes
- Make ready 1 Can Black Beans or Frijoles Negro, drained
- Make ready 4-6 (6 inch) Corn Tortillas
- Take 3 Oz pre shredded Mexican blend cheese
- Make ready Fresh Cilantro
- Take Sour Cream and Guacamole for Serving
You are going to love it… These are the same ingredients used to make chicken enchiladas, but easier than rolling up a bunch of tortillas. Pour remaining sauce over top; sprinkle with remaining cheese. This easy chicken enchilada casserole makes for a super-simple weeknight dinner. Made with Old El Paso™ tortillas and enchilada sauce, chicken, cheese and Progresso™ black beans, every bite is filling and flavorful.
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.
Serve with a salad to make it a complete meal! Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. If desired, serve with lettuce, tomato, sour cream and olives.
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