Chicken Enchilada Bake

Chicken Enchilada Bake Recipe from Mexico | Ingredients include chicken, Velveeta, pinto beans, and more!

Region / culture: Mexico | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 6

Introduction

Chicken Enchilada Bake is a delicious and comforting dish that combines tender chicken, creamy cheese, hearty beans, and zesty salsa, all baked together in a savory cornmeal crust. This recipe is perfect for a cozy family dinner or a casual gathering with friends.

History

The origins of Chicken Enchilada Bake can be traced back to traditional Mexican cuisine, where enchiladas are a popular dish made with tortillas filled with various ingredients and covered in a flavorful sauce. This modern twist on the classic enchilada incorporates a cornmeal crust for added texture and flavor.

Ingredients

2 cups cooked, diced chicken
0.5 lb (227 g) cubed velveeta
1 can pinto beans, drained
2.5 oz (71 g) sliced ripe olives
0.5 cup salsa
2 tbsp garlic powder
0.5 cup milk
1 egg
1 cup self-rising cornmeal mix
3 tbsp vegetable oil
2 tbsp chili powder

How to prepare

For garnish, use shredded lettuce, chopped onion, chopped tomato, avocado slices, sour cream, and salsa.
Preheat the oven to 400°F (204°C).
Grease a 2 qt (1.89 liter) baking dish.
In a large bowl, combine chicken, cheese, beans, salsa, and chili powder; mix well.
Spoon the mixture into the greased baking dish and set aside.
In a medium bowl, beat the egg.
Stir in milk, cornmeal, and oil; mix well.
Pour the mixture evenly over the chicken mixture.
Bake at 400°F (204°C) for 30–35 minutes or until golden brown.
Serve with desired toppings.

Variations

Substitute ground beef or turkey for the chicken.
Add diced bell peppers, corn, or black beans to the chicken mixture for extra flavor and texture.
Use different types of cheese, such as cheddar or pepper jack, for a unique twist.

Cooking Tips & Tricks

Be sure to fully cook and dice the chicken before adding it to the mixture.

- Use a good quality salsa for the best flavor.

- Feel free to customize the toppings to suit your taste preferences.

- For a spicier version, add some diced jalapeños or a sprinkle of cayenne pepper to the chicken mixture.

Serving Suggestions

Serve Chicken Enchilada Bake with a side of Mexican rice, refried beans, or a fresh green salad.

Cooking Techniques

Baking

Ingredient Substitutions

Use shredded rotisserie chicken instead of cooking and dicing your own chicken.

- Substitute shredded mozzarella or cheddar cheese for the Velveeta.

- Use canned black beans or kidney beans instead of pinto beans.

Make Ahead Tips

You can prepare the chicken mixture and cornmeal crust ahead of time and assemble the dish just before baking. Store the components separately in the refrigerator until ready to use.

Presentation Ideas

Garnish the Chicken Enchilada Bake with a colorful array of toppings, such as shredded lettuce, chopped onion, diced tomato, avocado slices, sour cream, and extra salsa, for a visually appealing presentation.

Pairing Recommendations

Pair Chicken Enchilada Bake with a refreshing Mexican beer, a fruity sangria, or a zesty margarita for a complete dining experience.

Storage and Reheating Instructions

Store any leftovers of Chicken Enchilada Bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken Enchilada Bake contains approximately 350 calories.

Carbohydrates

Each serving of Chicken Enchilada Bake contains approximately 30 grams of carbohydrates.

Fats

Each serving of Chicken Enchilada Bake contains approximately 15 grams of fats.

Proteins

Each serving of Chicken Enchilada Bake contains approximately 20 grams of proteins.

Vitamins and minerals

Chicken Enchilada Bake is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (cheese), eggs, and cornmeal. It may also contain gluten depending on the brand of cornmeal mix used.

Summary

Chicken Enchilada Bake is a balanced meal that provides a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Chicken Enchilada Bake is a flavorful and satisfying dish that is easy to make and perfect for any occasion. With a delicious combination of chicken, cheese, beans, and salsa, all baked together in a savory cornmeal crust, this recipe is sure to become a family favorite. Enjoy!

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Chicken Enchilada Bake. It was many years ago, back when I was just a young girl living in a small town in Mexico. My grandmother, who was known for her delicious cooking, had passed down her recipes to my mother, who in turn shared them with me.

One day, as I was rummaging through my mother's old recipe box, I stumbled upon a faded piece of paper with the title "Chicken Enchilada Bake" scrawled across the top. Intrigued, I asked my mother about it, and she smiled knowingly before telling me the story behind the recipe.

She explained that the recipe had been given to her by a neighbor who had recently moved to our town from the United States. The woman had brought with her a wealth of new recipes and cooking techniques, and my mother had been eager to learn from her.

The neighbor had shown my mother how to make the Chicken Enchilada Bake one day when she had invited us over for dinner. I remembered the warm, comforting flavors of the dish, the tender chicken mixed with spicy salsa and gooey cheese, all baked together in a casserole dish until bubbly and golden brown.

After hearing the story, I knew I had to try making the Chicken Enchilada Bake for myself. I asked my mother for the recipe, and she handed me the faded piece of paper with a smile, telling me to cherish it and pass it down to future generations.

I gathered the ingredients and got to work in the kitchen, following the instructions carefully. As I mixed the salsa, shredded the chicken, and layered the tortillas in the casserole dish, I couldn't help but think of the woman who had shared this recipe with us. I wondered about her life in the United States, about the other dishes she had in her repertoire, and about the stories she could tell.

When the Chicken Enchilada Bake was finally ready, I took it out of the oven and marveled at the golden, bubbly dish before me. The aroma of spicy salsa and melted cheese wafted through the air, making my mouth water in anticipation.

I served the Chicken Enchilada Bake to my family that night, and their eyes lit up at the sight of the dish. As we dug into the casserole, savoring each bite of tender chicken and cheesy goodness, I knew that this recipe would become a staple in our household.

Over the years, I have made the Chicken Enchilada Bake countless times, each time thinking of the woman who had shared it with us and feeling grateful for her generosity. I have tweaked the recipe here and there, adding a touch more spice or experimenting with different cheeses, but the essence of the dish remains the same.

Now, as I pass down the recipe to my own children and grandchildren, I am reminded of the power of food to bring people together, to create connections across cultures and generations. The Chicken Enchilada Bake may have originated in the United States, but it has found a home in our Mexican kitchen, where it will be cherished and enjoyed for years to come.