Recipe of Chicken Enchilada Bake in 28 Minutes for Beginners

Hey everyone, it is Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, chicken enchilada bake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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.

Chicken Enchilada Bake is one of the most well liked of current trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Chicken Enchilada Bake is something that I’ve loved my entire life.

To begin with this 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 cook that.

The ingredients needed to make Chicken Enchilada Bake:

1. Take 12 Oz Rotisserie Chicken, shredded (about 3 cups)
2. Make ready 1 Onion, rough diced
3. Prepare 1 cup unsalted chicken stock
4. Make ready 1 Tbsp All Purpose Flour
5. Get 1 1/2 Tbsp Chilli Powder
6. Make ready 2 Tsp Ground Cumin
7. Take 3/4 Tsp Garlic Powder
8. Take 1/2 Tsp Crushed Red Pepper Flakes
9. Prepare 1/4 Tsp Salt
10. Prepare 1 (15 Oz) Can unsalted Tomato Sauce
11. Make ready 1 Can Fire Roasted Tomatoes
12. Get 1 Can Black Beans or Frijoles Negro, drained
13. Get 4-6 (6 inch) Corn Tortillas
14. Take 3 Oz pre shredded Mexican blend cheese
15. Get Fresh Cilantro
16. 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.

Instructions to make Chicken Enchilada Bake:

1. 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.
2. 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.
3. 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.
4. 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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