Chicken Enchilada Bake
- Ready In:
- 40mins
- Ingredients:
- 16
- Serves:
-
6-8
ingredients
-
Enchilada Sauce
- 2 tablespoons cooking oil
- 4 tablespoons chili powder
- 1 tablespoon flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon garlic salt
- 1⁄8 teaspoon dried oregano
- 1⁄8 teaspoon ground cumin
- 2 cups water
-
Filling
- 2 cups canned diced tomatoes
- 1 lb cooked and shredded chicken breast
- 1⁄4 teaspoon minced garlic
- 1 (16 ounce) can black beans, rinsed and drained
- 1 medium onion, chopped
- 1 (4 ounce) can diced green chilies
- 12 corn tortillas
- 1 1⁄2 cups shredded Mexican blend cheese
directions
- Combine the Enchilada sauce ingredients (except water) in a saucepan until well blended. Over medium heat, gradually stir in the 2 cups water. Bring to a boil, stirring constantly. Simmer 10 minutes and then keep warm while preparing the remainder.
- Heat oven to 350.
- Saute the onion in a little cooking oil (I use cooking spray) until tender. Add the diced tomatoes, chicken, minced garlic, black beans and green chilies. Cook over medium low heat for 5 minutes, or until heated through. Spray a 9" x 13" pan with cooking spray and spread 1/3 of the enchilada sauce in the bottom. Layer with 1/3 of the tortillas, half the filling mixture, and 1/3 of the cheese. Repeat layers with 1/3 sauce and 1/3 filling and 1/3 of the cheese. Top with the remaining tortillas, enchilada sauce and the cheese. Bake for 20 minutes until bubbly.
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