Recipe of Super Quick Chicken Enchilada Bake
Chicken Enchilada Bake Recipe
Hi, I am Caroline. Today, we're going to make chicken enchilada bake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little 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 popular of current trending foods on earth. It is easy, it's fast, it tastes delicious. It is appreciated by millions daily. Chicken Enchilada Bake is something that I have loved my entire life. They're nice and they look fantastic.
Chicken Enchilada Bake is one of the most well liked of recent trending foods in the world. It's easy, it's fast, it tastes yummy. It's enjoyed by millions daily. Chicken Enchilada Bake is something that I have loved my whole life. They're fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can cook chicken enchilada bake using 16 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Chicken Enchilada Bake:
- Take 12 Oz of Rotisserie Chicken, shredded (about 3 cups).
- Make ready 1 of Onion, rough diced.
- Make ready 1 cup of unsalted chicken stock.
- Take 1 Tbsp of All Purpose Flour.
- Take 1 1/2 Tbsp of Chilli Powder.
- Take 2 Tsp of Ground Cumin.
- Prepare 3/4 Tsp of Garlic Powder.
- Prepare 1/2 Tsp of Crushed Red Pepper Flakes.
- Make ready 1/4 Tsp of Salt.
- Get 1 (15 Oz) of Can unsalted Tomato Sauce.
- Make ready 1 Can of Fire Roasted Tomatoes.
- Get 1 Can of Black Beans or Frijoles Negro, drained.
- Prepare 4-6 (6 inch) of Corn Tortillas.
- Get 3 Oz of pre shredded Mexican blend cheese.
- Make ready of Fresh Cilantro.
- Get of 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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