Chicken Enchilada Bake. 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! In this Chicken Enchiladas recipe, I used. Chicken and a creamy tomato sauce are rolled up in tortillas for this chicken enchiladas recipe-very quick to Roll even amounts of the mixture in the tortillas.

Upgrade your weeknight dinner with this decadent Cheesy Baked Chicken Enchiladas recipe. How to Make Weight Watchers Chicken Enchilada Bake. Low in myWW Points per Serving.

Believe it or not this is a simple recipe just later than the additional ones. I think the hardest portion is to locate the best ingredients hence you can enjoy the tasty Chicken Enchilada Bake for your dinner with your connections or family. You can cook Chicken Enchilada Bake using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Enchilada Bake

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

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Chicken Enchilada Bake instructions

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..

Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake. Cooked Chicken Options for Chicken Enchiladas. Poach skinless boneless chicken thighs or Place in the baking dish and repeat until all dozen of your tortillas are neatly placed in rows in the casserole. I get asked a lot about what recipe I believe is best to introduce others to this way of eating. And if you are new here, this way of eating is whole food.

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