Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken enchilada bake. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Chicken Enchilada Bake is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Chicken Enchilada Bake is something that I have loved my whole life.

It's cheesy, it's spicy, it's sinfully delicious. In a large skillet over medium heat, heat oil. This is a Chicken Enchilada Casserole, and it's sososososo delicious.

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

Pour remaining sauce over top; sprinkle with remaining cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well. Stir in the chicken, beans and chiles. Roll up and place seam side down over sauce.

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.

Top with remaining enchilada sauce; sprinkle with cheese. If desired, serve with lettuce, tomato, sour cream and olives. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Chicken Enchilada Casserole Ingredients: As I mentioned above, the ingredient list for this recipe is super-flexible, so feel free to add in any of your favorite fillings for chicken enchiladas. I like to use: Cooked chicken: Either from my recipe for baked chicken breasts, or I often just shred a rotisserie chicken.

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