Recipe: Tasty Chicken Enchilada Bake

Chicken Enchilada Bake. Use Our Step-By-Step Guide To Cook Simple and Delectable Meal Plans. In a large skillet over medium heat, heat oil. This easy chicken enchilada casserole makes for a super-simple weeknight dinner.

Chicken Enchilada Bake Heat over medium high until the cheese is melted and all of the ingredients are mixed together well. Top with remaining enchilada sauce and cheese. Roll up and place seam side down over sauce. You can cook Chicken Enchilada Bake using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken Enchilada Bake

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

Top with remaining enchilada sauce; sprinkle with cheese. If desired, serve with lettuce, tomato, sour cream and olives. Pour remaining sauce over top; sprinkle with remaining cheese. It's cheesy, it's spicy, it's sinfully delicious.

Chicken Enchilada Bake instructions

  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..

In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. THIS ENCHILADA CASSEROLE is everything you love about enchiladas in easy casserole form - a quick and simple meal the whole family will love! This chicken enchilada casserole recipe is the epitome of Mexican comfort food and about to become a new repeat favorite! In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder. How to Make Chicken Enchilada Bake.

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