26 Recipe Appetizing Chicken Enchilada Bake fit for newbie.
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Cooking is a kind of art and there are many different sorts of cooking that you can discover. You can become a chef or you can simply attempt to understand the art of cooking good meals within your home. Many tasks in the work environment utilize chefs, prep-cooks and also managers that also supervise cooks. We hope this Chicken Enchilada Bake recipe can assist make you a much better chef.
Chicken Enchilada Bake
To cook Chicken Enchilada Bake you need 16 ingredients and 4 steps. Here is how you do it.
Ingredients of Chicken Enchilada Bake :
- Prepare Rotisserie Chicken, shredded (about 3 cups).
- Use Onion, rough diced.
- Prepare unsalted chicken stock.
- You need All Purpose Flour.
- You need to prepare Chilli Powder.
- You need to prepare Ground Cumin.
- Provide Garlic Powder.
- You need to prepare Crushed Red Pepper Flakes.
- Prepare Salt.
- Provide Can unsalted Tomato Sauce.
- You need Fire Roasted Tomatoes.
- You need to prepare Black Beans or Frijoles Negro, drained.
- Prepare Corn Tortillas.
- Provide pre shredded Mexican blend cheese.
- You need to prepare Fresh Cilantro.
- Provide Sour Cream and Guacamole for Serving.
Short Tips:
Prep work is a really fundamental part of food preparation. You wish to make sure you have every thing you may need. You also wish to see to it you have all the materials you could require. You don't want to be in the center of a meal and also find out you are missing something essential.step by step :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..
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