Chicken Enchilada Bake Recipe

Name: Chicken Enchilada Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cooking oil; 4 tablespoons chili powder; 1 tablespoon flour; ¾ teaspoon salt; ½ teaspoon garlic salt; ⅛ teaspoon dried oregano; ⅛ teaspoon ground cumin; 2 cups water; 2 cups canned diced tomatoes; 1 lb cooked and shredded chicken breast; ¼ 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 ½ cups shredded Mexican blend cheese

Servings: persons

2 tablespoons cooking oil
4 tablespoons chili powder
1 tablespoon flour
¾ teaspoon salt
½ teaspoon garlic salt
⅛ teaspoon dried oregano
⅛ teaspoon ground cumin
2 cups water
2 cups canned diced tomatoes
1 lb cooked and shredded chicken breast
¼ 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 ½ cups shredded Mexican blend cheese

1
["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."]

760

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons cooking oil, 4 tablespoons chili powder, 1 tablespoon flour, ¾ teaspoon salt, and more.

Yes, Chicken Enchilada Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Enchilada Bake

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