Simple Way to Prepare Speedy Chicken Enchilada Bake

Hey everyone, it is Louise, 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 food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Chicken Enchilada Bake is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Chicken Enchilada Bake is something that I have loved my entire life. They are fine and they look fantastic.

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