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Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, chicken enchilada bake. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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.
Chicken Enchilada Bake is one of the most favored of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. Chicken Enchilada Bake is something which I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few components. You can cook chicken enchilada bake using 16 ingredients and 4 steps. Here is how you cook it.
Preparation To Make of Chicken Enchilada Bake:
- Take 12 Oz Rotisserie Chicken, shredded (about 3 cups)
- Prepare 1 Onion, rough diced
- Get 1 cup unsalted chicken stock
- Make ready 1 Tbsp All Purpose Flour
- Make ready 1 1/2 Tbsp Chilli Powder
- Make ready 2 Tsp Ground Cumin
- Get 3/4 Tsp Garlic Powder
- Prepare 1/2 Tsp Crushed Red Pepper Flakes
- Prepare 1/4 Tsp Salt
- Take 1 (15 Oz) Can unsalted Tomato Sauce
- Prepare 1 Can Fire Roasted Tomatoes
- Get 1 Can Black Beans or Frijoles Negro, drained
- Prepare 4-6 (6 inch) Corn Tortillas
- Take 3 Oz pre shredded Mexican blend cheese
- Take Fresh Cilantro
- Prepare Sour Cream and Guacamole for Serving
Top with remaining enchilada sauce; sprinkle with cheese. If desired, serve with lettuce, tomato, sour cream and olives. This will make your chicken FABULOUS and trust me, this makes all the difference in the taste of the enchilada!!! This is a Chicken Enchilada Casserole, and it's sososososo delicious.
Step by step 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.
It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and making it all even more cozy, if that is possible, baking it under a layer of cheese. In medium bowl, mix chicken, sugar, salsa, enchilada sauce and corn. Sprinkle with onions, tomato and cheese. If desired, arrange additional tortilla chips around edge of dish. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat.
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