CHICKEN ENCHILADA BAKE
Baked chicken, rice, black beans and corn with an easy homemade enchilada sauce and a crunchy tortilla topping. It's cheesy and hearty and promises to satisfy your strongest Tex-mex cravings.
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Servings: 9 servings
Ingredients
- Sauce:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion chopped
- 2 cloves minced garlic
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 can 14 ounce tomato sauce
- 3 tablespoons chili powder
- 1/2 teaspoon ground cayenne pepper optional
- salt and pepper
- Casserole:
- 2 cups chopped cooked chicken (about 1 pound raw)
- 2 cups cooked rice I used Minute Rice
- 1 can 14 ounces black beans, drained and rinsed well
- 1 + 1/2 cups corn fresh or frozen
- 1 + 1/2 cups extra sharp cheddar divided
- 1 heaping cup crushed tortilla chips
- sour cream for serving, optional
Instructions
Make the Sauce:
- Heat the oil and butter in a medium saucepan over medium-low heat and add the onion and garlic. Cook, stirring often for about 5 minutes.
- Add the flour and toss with the onions, cook 1 - 2 minutes, stirring often.
- Whisk in the chicken broth and tomato sauce followed by the chile powder, cayenne, 1/2 teaspoon salt and 1/8 teaspoon black pepper.
- Turn the heat up and bring to a simmer, cook 10 minutes, stirring often.
Assembly:
- Preheat oven to 375 degrees F. Butter a 9-inch square baking/casserole pan.
- In a large mixing bowl toss the chicken, rice, beans, corn and 3/4 cup of the cheese together.
- Stir in all the sauce - it may seem like a lot but it will cook down. Season with salt and pepper to taste.
- Spoon into the casserole pan and top with the chips. Sprinkle the rest of the cheese over top.
- Bake 25 - 30 minutes until bubbly and golden on top.
- Serve with a dollop of sour cream.
Nutrition
Serving: 1grams