Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, chicken enchilada bake. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Chicken Enchilada Bake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Chicken Enchilada Bake is something that I have loved my whole life.

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

The ingredients needed to make Chicken Enchilada Bake:

1. Get 12 Oz Rotisserie Chicken, shredded (about 3 cups)
2. Take 1 Onion, rough diced
3. Get 1 cup unsalted chicken stock
4. Prepare 1 Tbsp All Purpose Flour
5. Get 1 1/2 Tbsp Chilli Powder
6. Make ready 2 Tsp Ground Cumin
7. Prepare 3/4 Tsp Garlic Powder
8. Take 1/2 Tsp Crushed Red Pepper Flakes
9. Make ready 1/4 Tsp Salt
10. Take 1 (15 Oz) Can unsalted Tomato Sauce
11. Prepare 1 Can Fire Roasted Tomatoes
12. Make ready 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. Prepare Sour Cream and Guacamole for Serving

Enjoy all the flavor of chicken enchilada bake without the carbs. Chicken Enchiladas made from scratch - juicy, cheesy and full of flavour! There's a few components to homemade enchiladas, but it is absolutely worth the effort with flavour you can never achieve with. A simple but delicious dinner is exactly what we want come dinner time and this Chicken Enchilada Pasta Bake fits the bill perfectly.

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.

How to Make Weight Watchers Chicken Enchilada Bake. Low in myWW Points per Serving. More Weight Watchers Recipes, Ideas and Inspiration. Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake. For a spicier version, use medium or hot red enchilada sauce.

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