Chicken Enchilada Bake

enchiladas

This recipe was one of my first recipes when I started writing out ideas for the upcoming Kinobody cookbook, KinoChef.

It was a great way to mix big, bold flavors with lots of protein.

In short, it’s one of the best chicken enchilada bakes you’ll ever make. Compliment it with a side of cilantro lime rice and you’re looking at a delicious dinner.

Ingredients:

Rotisserie chicken (shredded) or 2 lbs boneless skinless chicken breast
18 corn tortillas
1 medium red onion chopped
2 jalapeños, chopped (seeded if you don’t want it too hot)
1 tsp. canola oil
3 minced garlic cloves
2 tsp. cumin
3 tbsp. chili powder
1 tbsp. sugar or ½ of a packet of stevia
dash of salt and pepper
1 28oz. can crushed tomatoes
1 15 oz can of no salt added corn
1 cup nonfat refried beans (heated)
1 cup shredded Mexican cheese
¼ cup chopped cilantro salt and pepper

Directions:

  1. Preheat the oven to 375.
  2. First you will heat the oil in a medium sauce pan, add onions and jalapenos for about 5-8 minutes.
  3. Then add the next 5 ingredients and stir together. Finally add your can of crushed tomatoes and let simmer for 10 minutes.
  4. Salt and pepper to taste and set aside.
  5. Now to assemble the bake you need a 13×9 pan and spray with cooking spray. You will start to layer if just like lasagna.
  6. Start by laying 6 corn tortillas on the bottom of the pan( they will overlap a bit).
  7. Spread half of the refried beans on the top of the tortillas, use about half of the can of corn evenly spread out and half of the shredded chicken with a bit of sauce ( make sure you save some for the top layer).
  8. Then repeat one more time.
  9. Once you have two layers top the last layer with 6 more tortillas and top with the remaining sauce and place uncovered in the oven for 10 min.
  10. Remove from oven and sprinkle with cheese and cover with foil for 20 minutes.
  11. When done take out of oven and sprinkle with chopped cilantro and enjoy.
  • Mary Delahunt

    Can I just say I love Mexican Food, I could eat it three nights a week and your recipe was not only easy to follow it was delicious!

  • Mark Hansen

    Wonderful dish. We cut everything up the night before which enabled us to quickly put it all together the next night. All the different flavors jump out at you and the jalapeño gives it just enough kick. Enjoyed it with a little low fat sour cream for a fantastic Mexican dinner…and lunch the next day. Keep them coming!