Step-by-Step Guide to Make Yummy Chicken Enchilada Bake

Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a distinctive dish, Chicken Enchilada Bake. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Chicken Enchilada Bake Recipe. The BEST chicken enchiladas – easy to make, totally customizable with your favorite fillings Bake uncovered until the enchiladas are cooked through and the edges of the tortillas get slightly crispy. 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!

You can cook Chicken Enchilada Bake using 16 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chicken Enchilada Bake

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

For extra Mexican flair, serve with sour.Try this easy low carb recipe, Baked Enchilada Chicken.Enjoy all the flavor of chicken enchilada bake without the carbs.How to Make Weight Watchers Chicken Enchilada Bake.

Chicken Enchilada Bake instructions

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..

Skip to Cheesy Chicken Enchilada Bake content.Uncover and sprinkle with remaining cheese.Sprinkle with remaining cheese, and return to For a spicier version, use medium or hot red enchilada sauce.

Low in myWW Points per Serving.More Weight Watchers Recipes, Ideas and Inspiration.A cheesy chicken mixture is rolled up in whole wheat tortillas and topped with still more cheese in this easy-to-make baked enchilada dish.Bake from frozen - The enchiladas can be baked from frozen.I love hearing how you went.