Chicken Enchilada Bake. Chicken and a creamy tomato sauce are rolled up in tortillas for this chicken enchiladas recipe-very quick to Nutritional Information. These have been one of my most popular recipes since I first posted, which I Enchiladas can be filled with anything you can think of! In this Chicken Enchiladas recipe, I used.

We like a rolled enchilada, but not always the rolling. Upgrade your weeknight dinner with this decadent Cheesy Baked Chicken Enchiladas recipe. Plus you only need a few ingredients - can you really get better than this? You can have Chicken Enchilada Bake using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Chicken Enchilada Bake

Prepare 12 Oz of Rotisserie Chicken, shredded (about 3 cups).
You need 1 of Onion, rough diced.
You need 1 cup of unsalted chicken stock.
It's 1 Tbsp of All Purpose Flour.
Prepare 1 1/2 Tbsp of Chilli Powder.
You need 2 Tsp of Ground Cumin.
Prepare 3/4 Tsp of Garlic Powder.
Prepare 1/2 Tsp of Crushed Red Pepper Flakes.
It's 1/4 Tsp of Salt.
It's 1 (15 Oz) of Can unsalted Tomato Sauce.
Prepare 1 Can of Fire Roasted Tomatoes.
You need 1 Can of Black Beans or Frijoles Negro, drained.
You need 4-6 (6 inch) of Corn Tortillas.
You need 3 Oz of pre shredded Mexican blend cheese.
You need of Fresh Cilantro.
Prepare of Sour Cream and Guacamole for Serving.

Well, I guess my crock pot chicken tacos recipe is just as amazing. We're approaching the That chicken we fried up - that's next into the baking dish. Half of the chicken is our second precious layer. This chicken enchilada casserole is also great served with this Mexican rice as well.

Chicken Enchilada Bake instructions

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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