The recipe I am sharing with you today is a little different than what we traditionally share here on Our City Homestead! My family loves an array of foods, using quick and easy ingredients, like this simple to prepare, but delicious, enchilada bake. I like to cook different foods, especially international-inspired foods. It keeps meal time interesting while providing a variety of flavors!
Let’s get to it!
First, line your baking dish with tortillas. I am using my stoneware pan and large store-bought tortillas since I had them on hand. You can easily make your own tortillas for this too!
Prepare enchilada sauce. I usually prepare the sauce from a package, but you can easily make it from scratch or purchase it pre-made — whatever is easiest for your family!
Sprinkle with cheese.
Prepare filling. Into a bowl, add 1 cup corn, 1 cup black beans, yellow and red bell pepper, sautéed onion and cooked chopped chicken. Sprinkle with fresh cracked salt and pepper. Pour in half of the enchilada sauce.
Stir well. Taste and adjust seasonings as necessary.
Spoon onto tortillas. Sprinkle with additional cheese.
Place one tortilla in the middle. Fold the remaining tortillas over. I filled in the gaps with extra pieces of tortilla. Press lightly.
Pour remaining enchilada sauce over top of tortillas. Sprinkle with cheese.
Bake at 375F for 15 to 20 minutes or until golden brown.
Remove from oven and let sit at least 5 minutes before cutting into pieces.
It was so yummy! And it definitely feeds a hungry family!! Serve with salad. I topped the enchilada bake with lettuce, plain yogurt and everything bagel seasoning. Delicious!
Enchilada Bake
1 cup corn
1 cup black beans
1 small yellow and 1 small red bell pepper, chopped
1 sauteed onion
2 cups cooked chopped chicken
Sprinkle fresh cracked salt and pepper
1 packet Enchilada Sauce to make, or prepared enchilada sauce or recipe down below
1 package large tortillas
Place tortillas in a baking pan, leaving edges hang over the sides. Prepare enchilada sauce. Combine corn, beans, bell pepper, onion, chicken, salt and pepper altogether. Pour in half of the prepared enchilada sauce. Mix well. Sprinkle tortillas with cheese. Pour chicken mixture over top. Sprinkle with more shredded cheese. Place a large tortilla in the middle and fold over the tortillas, filling any gaps with tortilla. Spread with enchilada sauce and additional shredded cheese. Bake at 375F for 15 to 20 minutes. Let cool 5 minutes before slicing. Serve with salad.
Homemade Enchilada Sauce
2 tbsp butter
2 tbsp flour
3 tbsp chili powder
1/4 tsp cayenne
1/2 tsp garlic powder or 4 minced garlic cloves
1/2 tsp cumin
1/2 tsp oregano
1/4 tsp salt
pepper to taste
1-1/2 cups vegetable stock or broth
2-1/2 cups tomato sauce
In a saucepan, add butter and flour and spices. Stir until butter is all been absorbed and is lightly browned. Add a little broth at a time and stir well until thickened before adding remaining broth. Add tomato sauce. Bring to a boil and simmer 10 minutes.
enjoy from Our City Homestead to yours