One Pan Chicken Enchilada Bake
YumOne Pan Chicken Enchilada Bake : everything from our pantry stocks to serve perfect comforting lunch or dinner !
Since we all are in the process of making or already have made pantry stocks, for the reason so well known, this One Pan Chicken Enchilada Bake shouldn’t be hard to make.
If you don’t have fresh tomatoes and Ricotta or cottage cheese at hand, you can easily skip them and add sweet corn or canned red or black beans. Adjusting ingredients to your stocks or preferences is absolutely on line with the circumstances and combining them makes you serve tasty and comforting meal and feed four people.
Since I have an excellent source of home made flour tortillas in one little bakery still working, I prepare the stripes for healthy snack, using tortilla leftovers. Below, you see how to cut them to make anΒ inviting, irresistible, from scratch, tortilla stripes snack. Of course, those store bought work fine too.
It’s just these are available π
All you need is 2 flour tortillas, halved and cut to Β½ inch strips, toss them with 2 Tbsp vegetable oil ( I skip olive oil here ) and Β½ tsp salt. Bake at 180 C / 356 F for 11 β 12 minutes.
As an appetizer, the strips could be served with tomato salsa, cod pate, honey with walnuts, greens or whatever you find in your fridge ( salami, cheeses, guacamole ) or with amazing Chicken Tortilla Soup coming soon…
Who could resist ?
Last but not least, it is important for me to note that I was inspired by Christy Denney to make this irresistible comforting dish !
One Pan Chicken Enchilada Bake
One Pan Chicken Enchilada Bake : everything from our pantry stocks to serve perfect comforting lunch or dinner !
Ingredients
- 2 Tbsp olive oil
- 4 flour tortillas ( 9 inch diameter ), halved and cut to stripes
- 3 cups shredded rotisserie chicken
- 1 cup tomato puree
- 6 Tbsp Ricotta or cottage cheese
- 2 Tbsp Tacos spices mix
- 2 garlic cloves, chopped ( optional )
- 2 green onions, sliced ( 1 cup )
- 12 Tbsp sharp Cheddar, crumbled + 6 Tbsp to sprinkle the top before baking
- 8 baby tomatoes, sliced
- Sour cream and sliced green onion to garnish ( optional )
Instructions
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Preheat the oven to 180 C / 356 F.
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Pour olive oil in the skillet and leave aside.
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In medium side bowl, combine, tomato puree, Ricotta, spices, cloves, onion and Cheddar. Add tortilla strips and chicken.
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Transfer chicken tortillas mix into the skillet, garnish with Cheddar and sliced tomatoes and bake for 20 minutes.
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Garnish with sour cream and sliced green onions to taste. Serve immediately.
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