Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, chicken enchilada bake. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
In a large skillet over medium heat, heat oil. 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. Serve with a salad to make it a complete meal!
Chicken Enchilada Bake is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Chicken Enchilada Bake is something which I’ve loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. 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 Rotisserie Chicken, shredded (about 3 cups)
- Get 1 Onion, rough diced
- Prepare 1 cup unsalted chicken stock
- Make ready 1 Tbsp All Purpose Flour
- Prepare 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
- Take 1/4 Tsp Salt
- Take 1 (15 Oz) Can unsalted Tomato Sauce
- Get 1 Can Fire Roasted Tomatoes
- Make ready 1 Can Black Beans or Frijoles Negro, drained
- Get 4-6 (6 inch) Corn Tortillas
- Prepare 3 Oz pre shredded Mexican blend cheese
- Make ready Fresh Cilantro
- Get Sour Cream and Guacamole for Serving
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. It's cheesy, it's spicy, it's sinfully delicious.
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.
If desired, serve with lettuce, tomato, sour cream and olives. It's cheesy, it's spicy, it's sinfully delicious. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. Pour remaining sauce over top; sprinkle with remaining cheese. In a saucepan combine soup, milk, sour cream, chiles, garlic salt, salt, oregano, and chili powder.
So that’s going to wrap it up for this exceptional food chicken enchilada bake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
