Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a special dish, chicken enchilada bake. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
In a large skillet over medium heat, heat oil. Add beans, corn, chicken, and green chilis and. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well. Shredded chicken is layered with charred tortillas, sour cream, cheese, and enchilada sauce.
Chicken Enchilada Bake is one of the most well liked of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Chicken Enchilada Bake is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have chicken enchilada bake using 7 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Chicken Enchilada Bake:
- Make ready Ingredients
- Make ready 20 corn tortillas (approx amt)
- Make ready 2 can cream of chicken soup
- Prepare 2 cup sour cream
- Get 2 large chicken breasts
- Prepare 1 tsp each ground cumin, chili powder, garlic powder
- Make ready 1 pinch cayenne pepper
Top with remaining enchilada sauce and cheese. How to Make Chicken Enchilada Bake In a large bowl, stir together the chicken, yogurt, taco seasoning, and salsa. Spoon half the chicken mixture onto the tortillas, then continue this layering process. Roll up and place seam side down over sauce.
Steps to make Chicken Enchilada Bake:
- Cut up chicken breasts into bite sized pieces, sprinkle with spices, cook until no longer pink inside. Set aside
- Warm tortillas up in skillet to make more pliable, easier to roll
- Mix sour cream an chicken soup, do not dilute!
- Take a tablespoon of mixture, place on tortilla,
- Add 2 Tablespoon chopped chicken
- Roll up, place in caserole pan.
- Repeat until one layer is complete
- Cover with some of the soup mixture
- Make second layer or use separate pan and cover with remaning sauce.
- Top with cheese if desired
- Bake at 350° F for 35 to 50 minutes or until golden and melty on top.
- Serve and enjoy
Spoon half the chicken mixture onto the tortillas, then continue this layering process. Roll up and place seam side down over sauce. Top with remaining enchilada sauce; sprinkle with cheese. Corn tortillas are filled with shredded chicken and baked in a creamy green tomatillo sauce. The 'suizas' sauce is Spanish for 'Swiss,' a nod to its creaminess.
So that’s going to wrap it up with this exceptional food chicken enchilada bake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
