Patty’s Enchiladas Bake

Jun 04, 2023June 4, 20230 12
Patty's Enchiladas Bake recipe for a tasty Mexican-style dish
in Mexican

Prep

30 min

Cook

60 min

Ready In

1 hr 30 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 lbs boneless skinless chicken breasts
1 large onion , chopped
2 large poblano peppers , seeded and chopped
4 garlic cloves , finely minced
1 can diced tomatoes , drained
2 tablespoons olive oil
2 tablespoons olive oil
1 large red bell pepper , chopped
1 large onion , chopped
4 garlic cloves , finely minced
1 cup enchilada sauce
1 can crushed tomatoes
1/4 teaspoon ground dried chipotle pepper
10 corn tortillas
1 cup enchilada sauce
8 ounces monterey jack cheese , shredded
vegetable oil ( for frying tortillas ) or lard ( for frying tortillas )
1/2 cup chopped scallion
1/4 cup chopped fresh cilantro
1/4 cup sliced black olives

Nutrision Information

Servings Per Recipe
8
Calories
504
Sugar
7g
Fat
28g
Patty's Enchiladas Bake is a hearty and flavorful dish that is perfect for a family dinner or a potluck gathering with friends. This enchilada bake incorporates traditional Mexican flavors, such as chipotle pepper and cilantro, and also provides a healthy serving of vegetables in each bite. Patty's version of this classic dish includes shredded chicken, smoky poblano peppers, and tangy black olives to create a toothsome, well-rounded meal that everyone will love.

Instructions

1.Preheat oven to 350°F.
2.Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the chicken and cook for 6-7 minutes until fully cooked. Set the chicken aside on a plate.
3.Add the chopped onion, poblano peppers, and garlic to the same skillet and cook for 5 minutes until softened. Add the drained diced tomatoes and cook for an additional 2 minutes. Set aside.
4.In a separate skillet, heat the olive oil over medium heat. Add the red bell pepper and onion, and sauté until softened. Add the garlic, enchilada sauce, crushed tomatoes, and ground dried chipotle pepper. Stir together and let simmer for 5 minutes.
5.In a separate skillet, heat up enough vegetable oil or lard to fry your corn tortillas. Fry each tortilla on each side for 10 seconds. Place on paper towels to drain.
6.In a separate bowl, mix together the shredded chicken, vegetables, chopped scallion, cilantro, and sliced black olives.
7.In a 9x13 inch baking dish, layer the tortillas, chicken mixture, enchilada sauce, and grated Monterey jack cheese. Repeat layers until all chicken and tortillas are used up. Spread cheese evenly over the top.
8.Bake in preheated oven for 20-25 minutes until cheese is melted and bubbly. Dish is finished when internal temperature reaches 165°F.
9.Let cool, then serve.

PROS

Patty’s Enchiladas Bake is a great way to use up leftover chicken, and deliciously fills a hungry stomach.

CONS

This dish can be quite high in sodium, so it should be enjoyed in moderation as part of a balanced diet.

It also takes quite a bit of time to prepare and bake, which may not be ideal for those who are short on time.

HEALTH & BENEFITS

This dish contains a good amount of lean protein thanks to the chicken, and also incorporates several vegetables such as bell peppers and onions which are high in vitamins and minerals. Additionally, this dish contains fiber-rich black olives and whole-grain corn tortillas.

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