Step-by-Step Guide to Make Super Quick Homemade Chicken Enchilada Bake

Hello everybody, it’s John, welcome to our recipe page. Today, I will show you a way to make a special dish, chicken enchilada bake. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chicken Enchilada Bake is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look wonderful. Chicken Enchilada Bake is something that I have loved my entire life.

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

The ingredients needed to make Chicken Enchilada Bake:

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

Instructions 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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