Chicken Enchilada Bake

Name: Chicken Enchilada Bake
Total time: 1200 s
Yield: 2 Servings
Cuisine: American
Ingredients: 12 Oz Rotisserie Chicken, shredded (about 3 cups); 1 Onion, rough diced; 1 cup unsalted chicken stock; 1 Tbsp All Purpose Flour; 1 1/2 Tbsp Chilli Powder; 2 Tsp Ground Cumin; 3/4 Tsp Garlic Powder; 1/2 Tsp Crushed Red Pepper Flakes; 1/4 Tsp Salt; 1 (15 Oz) Can unsalted Tomato Sauce; 1 Can Fire Roasted Tomatoes; 1 Can Black Beans or Frijoles Negro, drained; 4-6 (6 inch) Corn Tortillas; 3 Oz pre shredded Mexican blend cheese; Fresh Cilantro; Sour Cream and Guacamole for Serving

Jeff Lynch @hobbit_chef

This is another recipe I adapted from Cooking Light magazine, which they consider a weeknight recipe. The assembly time is the most time consuming part of the recipe, but it's very simple, and makes great tasting enchiladas at home. To save even more time, skip step two and omit those ingredients, and use Frontera Foods Green Chile or Red Chile Enchilada Sauce.

Jeff Lynch @hobbit_chef

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Ingredients

20 Minutes Acti

2 Servings

12 OzRotisserie Chicken, shredded (about 3 cups)
1Onion, rough diced
1 cupunsalted chicken stock
1 TbspAll Purpose Flour
1 1/2 TbspChilli Powder
2 TspGround Cumin
3/4 TspGarlic Powder
1/2 TspCrushed Red Pepper Flakes
1/4 TspSalt
1 (15 Oz)Can unsalted Tomato Sauce
1 CanFire Roasted Tomatoes
1 CanBlack Beans or Frijoles Negro, drained
4-6 (6 inch)Corn Tortillas
3 Ozpre shredded Mexican blend cheese
Fresh Cilantro
Sour Cream and Guacamole for Serving

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Steps

20 Minutes Acti

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.