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