Description
Mexican-inspired chicken enchilada bake brings layered flavors of tender chicken, melted cheese, and zesty sauce. Family dinners become memorable with this hearty, comforting casserole you will crave again and again.
Ingredients
Scale
- 2 cups chopped cooked chicken (about 1 lb/454 g raw)
- 1½ cups extra sharp cheddar cheese, divided
- 1 cup chicken broth
- 1½ cups corn (fresh or frozen)
- 1 heaping cup crushed tortilla chips
- 2 cups cooked rice (e.g., Minute Rice)
- 1 can (14 oz/396 g) black beans, drained and rinsed
- 1 can (14 oz/396 g) tomato sauce
- 1 small onion, chopped
- 3 tbsps chili powder
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 0.5 tsp ground cayenne pepper (optional)
- Salt and pepper, to taste
- Sour cream (optional)
Instructions
- Aromatic Base: Melt oil and butter in a saucepan over medium-low heat. Sauté onions and garlic until softened and translucent, stirring frequently for 4-5 minutes.
- Roux Creation: Sprinkle flour over vegetables, stirring continuously to eliminate raw flour taste and develop a smooth foundation for the sauce.
- Sauce Development: Whisk in chicken broth and tomato sauce, incorporating chile powder, cayenne, salt, and black pepper. Simmer for 8-10 minutes until the sauce thickens and flavors intensify.
- Filling Preparation: Combine diced chicken, rice, black beans, corn, and cheese in a large mixing bowl, ensuring even distribution of ingredients.
- Sauce Integration: Blend prepared sauce with the chicken mixture, coating thoroughly to create a harmonious flavor profile.
- Assembly and Baking: Preheat oven to 375°F (190°C). Grease a 9-inch baking dish and transfer the mixture, spreading evenly. Top with tortilla chips and remaining cheese.
- Final Cooking: Bake for 25-30 minutes until the surface turns golden and edges bubble vigorously. Rest for 5 minutes before serving with optional garnishes like sour cream or fresh cilantro.
Notes
- Manage Roux Carefully: Stirring flour with sautéed vegetables prevents burning and removes raw flour taste, creating a smooth base for your sauce.
- Control Sauce Consistency: Whisk broth and tomato sauce gradually to avoid lumps, ensuring a silky, well-integrated sauce that coats ingredients perfectly.
- Distribute Ingredients Evenly: Mix chicken, rice, beans, corn, and cheese thoroughly to guarantee balanced flavors in every single bite.
- Optimize Baking Time: Watch golden-brown surface and bubbling edges as indicators of perfectly cooked enchilada bake, preventing overcooking or dryness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 10
- Calories: 420
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 75 mg