Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make 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.
Chicken Enchilada Bake is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Chicken Enchilada Bake is something which I’ve loved my entire life.
My all-time favorite chicken enchilada recipe — easy to make, totally customizable with your favorite fillings And all of these years later — including dozens and dozens of batches baked up in my own. These have been one of my most popular recipes since I first posted, which I Enchiladas can be filled with anything you can think of! In this Chicken Enchiladas recipe, I used.
To begin with this particular recipe, we must first prepare a few ingredients. 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:
- Prepare 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Get 1 Onion, rough diced
- Take 1 cup unsalted chicken stock
- Make ready 1 Tbsp All Purpose Flour
- Prepare 1 1/2 Tbsp Chilli Powder
- Get 2 Tsp Ground Cumin
- Prepare 3/4 Tsp Garlic Powder
- Make ready 1/2 Tsp Crushed Red Pepper Flakes
- Take 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
- Prepare 4-6 (6 inch) Corn Tortillas
- Get 3 Oz pre shredded Mexican blend cheese
- Make ready Fresh Cilantro
- Make ready Sour Cream and Guacamole for Serving
Enjoy all the flavor of chicken enchilada bake without the carbs. Homemade Chicken Enchilada Tamale Bake made with from scratch spicy cornbread, spicy pepper saute, chicken and cheese topped with homemade enchilada sauce. Chicken Enchiladas made from scratch - juicy, cheesy and full of flavour! Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake.
Steps 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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