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Chicken Enchilada Bake by Jax
Chicken Enchilada Bake
These aren’t your authentic enchiladas by any means but they are very tasty. This is a healthy and easy to make dinner which everyone in your family will love.
4 cups chicken breast, cooked and shredded
1 15 oz can diced tomatoes
1 15 oz can enchilada sauce
1 cup salsa
1 pinch cayenne pepper
1 pinch chile powder
1 pinch cumin
1 pinch paprika
Old Bay Seasoning
Cavender’s Greek Seasoning
2 fresh tomatoes (any kind)
1 15 oz cans of whole kernel corn
1 15 oz can black beans
1 package of shredded Mexican cheese or shredded cheddar or mozzarella cheese
5 flour tortillas
1 cup chicken broth
1 bunch green onion
Tapatio
1. Preheat the oven to 375 degrees. Spray a 9 X 12 baking dish with non-stick cooking spray.
2. Shred up the chicken breast and put it into a medium bowl. Mix in the diced tomatoes, enchilada sauce, salsa, and the pinches of cayenne pepper, chile powder, cumin, and paprika. In another small bowl mix the corn and black beans, taking care to drain the liquid out of the cans before mixing.
3. Cut up the 5 tortillas into quarters. Dip the tortillas into the chicken broth mixture just long enough to get them moist. (This keeps the tortillas from drying out.)
4. Layer the tortillas at the bottom of the baking dish, taking care to soak them in chicken broth first. Top the tortillas with the chicken mixture and the corn and bean mixture. Create another layer by topping the corn and bean mixture with a layer of chicken broth soaked tortillas, the rest of the chicken mixture, and the rest of the corn and bean mixture.
5. Top everything with a final layer of chicken broth soaked tortillas. Chop up the green onion. Spread the shredded cheese evenly all over the top and finish it with the green onion, chopped and sprinkled evenly.
6. Bake for 30 minutes or until all the cheese is thoroughly melted.
7. Chop up the 2 tomatoes.
8. Serve the Chicken Enchilada Bake with the chopped fresh tomatoes, salsa or green tomatillo salsa, and Tapatio.
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