How to Cook Tasty Chicken Enchilada Bake

Chicken Enchilada Bake.

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

Ingredients of Chicken Enchilada Bake

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

Chicken Enchilada Bake step by step

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..