Steps to Make Award-winning Chicken Enchilada Bake

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chicken enchilada bake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Chicken Enchilada Bake is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Chicken Enchilada Bake is something which I’ve loved my entire life.

To get started 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 that.

The ingredients needed to make Chicken Enchilada Bake:

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

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