"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chicken Enchilada Bake Recipe

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This recipe for Chicken Enchilada Bake, by , is from Tried and True Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Cinnamon Spice


1 Tbsp. olive oil
1 Tbsp. butter
1 small onion, chopped
2 cloves minced garlic
1 Tbsp. flour
1 cup chicken broth
14 oz. can tomato sauce
3 Tbsp. chili powder
1/2 tsp. cayenne pepper
2 cups chopped, cooked chicken
2 cups cooked rice
14 oz. can black beans, rinsed and drained
1 1/2 cups corn (fresh or frozen)
1 1/2 sharp cheddar cheese
1 heaping cup crushed tortilla chips
sour cream for serving

Make the Sauce:
Heat oil and butter in sauce pan and add onion and garlic. Cook, stirring for about 5 minutes.
Add flour and toss with onions. Cook 1-2 minutes stirring constantly.
Whisk in the chicken broth and tomato sauce. Add spices and simmer while stirring frequently. Cook 10 minutes.
Preheat oven 375. Butter 9 in square baking pan.
In a large bowl toss chicken, rice, beans , corn, and 3/4 cup of the cheese together.
Stir in all the sauce. Season with salt and pepper to taste
Spoon into casserole pan and top with chips. Sprinkle with the rest of the cheese.
Bake 25-30 minutes until bubbly and golden.
Serve-- with sour cream.




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