Chicken enchilada bake. In a large skillet over medium heat, heat oil. Add beans, corn, chicken, and green chilis and. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
Arrange in the prepared baking dish.
After you bake it, I dare you not to eat a piece right away.
I don't think you can do it.
You can have Chicken enchilada bake using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chicken enchilada bake
- Prepare 5 of cooked chicken breasts...shredded.
- Prepare 1 of can black beans OR pinto beans drained.
- You need 1 of can corn drained.
- Prepare 1 of small can of chopped green chiles.
- You need 1 of paket of taco seasoning.
- Prepare 1 of can enchilada sauce. You can use mild or hot whatever you prefer.
- It's 1 of tube of refrigerated biscuits (7.5 oz) cut into smaller peices.
- Prepare 1 of cheese. I like a lot of cheese and used almost a full bag..
- It's 1 of tomato to garnish.
- It's 1 of bunch of cilantro.
Pour remaining sauce over top; sprinkle with remaining cheese. Top with remaining enchilada sauce and cheese. In a large bowl, combine soup, sour cream, milk and chiles; pour over enchiladas. Remove pan and remove aluminum foil.
Chicken enchilada bake step by step
- In a skillet warm up enchilada sauce, chicken, corn, black beans and taco seasoning until all mixed together. About 5 mins should be good.
- Remove skilet from heat. Cut up the raw biscuit dough into pieces and mix in with the chicken mixture..
- Put everuthing into a non stick sprayed baking dish....I used a 9x13. Then top with some chopped cilantro (if desired) and plenty of cheese..
- Cook at 350 for 25-30 mins until cheese is melty and gooey..
- Top with chopped tomatoes and cilantro. Maybe some sour cream!.
To make this chicken enchilada casserole recipe, rotisserie chicken is enveloped in a homemade creamy green chile sour cream sauce then layered between corn tortillas and cheese then baked to gooey perfection to create a mountain of saucy flavor and texture in each satisfying bite. In large sauté pan, heat oil over medium-high heat. Pour remaining enchilada sauce over top. Pour remaining sauce over and sprinkle with remaining cheese. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat.
