Step-by-Step Guide to Make Favorite Chicken Enchilada Bake

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, chicken enchilada bake. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

Chicken Enchilada Bake is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Chicken Enchilada Bake is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have chicken enchilada bake using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Enchilada Bake:

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

Steps 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.

So that is going to wrap it up for this special food chicken enchilada bake recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!