CHICKEN ENCHILADA BAKE

Chicken Enchilada Bake is a delicious dish that combines juicy and tender rotisserie chicken, bell peppers, and jalapenos. Wrapped in soft flour tortillas, this dish ensures a mouthwatering experience. Baked to perfection with a generous drizzle of red enchilada sauce and a generous layer of Mexican cheese, it comes from the oven bubbling and inviting. Versatile enough for family dinners or casual gatherings, it’s a satisfying main course option that pairs well with sour cream for a comforting finish.

INGREDIENTS ;

4 (7-inch) flour tortillas
1/3 cup canned red enchilada sauce
½ cup Mexican cheese, shredded
Fresh cilantro, as required

For the Filling:

2 cups rotisserie chicken, shredded
¼ cup yellow bell pepper, diced
2 tbsp jalapenos, sliced
½ cup white onion, chopped
2 tbsp fresh cilantro, chopped
¼ tsp dried oregano
½ tsp cumin powder
½ tsp chipotle chili powder
Pinch of salt

HOW TO MAKE THIS CHICKEN ENCHILADA BAKE:

Step 1. Grease a 9×9-inch baking dish with cooking spray.

Step 2. Add oil in a skillet over medium-low heat. When the oil is hot, add yellow bell pepper, onion, and jalapeno.

Step 3. Then add cumin, cilantro, oregano, and chipotle chili powder, and continue to stir and simmer the veggies until soft.

Step 4. Add shredded chicken into the skillet and mix well.

Step 5. Then, fill the tortillas with the chicken and vegetable mixture and roll tightly.

Step 6. Place the rolled tortillas in the baking dish with seam side down.

Step 7. Drizzle shredded cheese and enchilada sauce on top.

Step 8. Place in the preheated oven at 400 degrees and bake for 20 to 25 minutes or until the cheese melts and starts to bubble.

Step 9. When ready, remove from oven, leave to rest for 5 minutes, then serve warm with low-fat sour cream.

Yield: 4

CHICKEN ENCHILADA BAKE

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Chicken Enchilada Bake is a delicious dish that combines juicy and tender rotisserie chicken, bell peppers, and jalapenos.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 4 (7-inch) flour tortillas
• 1/3 cup canned red enchilada sauce
• ½ cup Mexican cheese, shredded
• Fresh cilantro, as required
• For the Filling:
• 2 cups rotisserie chicken, shredded
• ¼ cup yellow bell pepper, diced
• 2 tbsp jalapenos, sliced
• ½ cup white onion, chopped
• 2 tbsp fresh cilantro, chopped
• ¼ tsp dried oregano
• ½ tsp cumin powder
• ½ tsp chipotle chili powder
• Pinch of salt

Instructions

1. Grease a 9x9-inch baking dish with cooking spray.
2. Add oil in a skillet over medium-low heat. When the oil is hot, add yellow bell pepper, onion, and jalapeno.
3. Then add cumin, cilantro, oregano, and chipotle chili powder, and continue to stir and simmer the veggies until soft.
4. Add shredded chicken into the skillet and mix well.
5. Then, fill the tortillas with the chicken and vegetable mixture and roll tightly.
6. Place the rolled tortillas in the baking dish with seam side down.
7. Drizzle shredded cheese and enchilada sauce on top.
8. Place in the preheated oven at 400 degrees and bake for 20 to 25 minutes or until the cheese melts and starts to bubble.
9. When ready, remove from oven, leave to rest for 5 minutes, then serve warm with low-fat sour cream.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 12gCarbohydrates: 28gProtein: 26g