CHEESY 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.
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
DIRECTIONS:
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 …
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Head On Over To Next Page Or Open button