Steps to Make Jamie Oliver Chicken Enchilada Bake

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, chicken enchilada bake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Chicken Enchilada Bake is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Chicken Enchilada Bake is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook chicken enchilada bake using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Enchilada Bake:

1. Get 12 Oz Rotisserie Chicken, shredded (about 3 cups)
2. Make ready 1 Onion, rough diced
3. Get 1 cup unsalted chicken stock
4. Make ready 1 Tbsp All Purpose Flour
5. Get 1 1/2 Tbsp Chilli Powder
6. Make ready 2 Tsp Ground Cumin
7. Make ready 3/4 Tsp Garlic Powder
8. Get 1/2 Tsp Crushed Red Pepper Flakes
9. Prepare 1/4 Tsp Salt
10. Prepare 1 (15 Oz) Can unsalted Tomato Sauce
11. Take 1 Can Fire Roasted Tomatoes
12. Take 1 Can Black Beans or Frijoles Negro, drained
13. Take 4-6 (6 inch) Corn Tortillas
14. Make ready 3 Oz pre shredded Mexican blend cheese
15. Prepare Fresh Cilantro
16. Get Sour Cream and Guacamole for Serving

Instructions to make Chicken Enchilada Bake:

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.

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