Chicken Enchilada Bake

Ingredients:

For the Enchilada Sauce:

• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1 can (14 ounces) crushed tomatoes
• 1 cup chicken broth
• Salt and black pepper to taste

For the Chicken Filling:

• 2 cups shredded cooked chicken (rotisserie chicken works well)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced bell peppers (any color)
• 1 cup diced onions
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and black pepper to taste

Other Ingredients:

• 8 small flour tortillas
• 2 cups shredded Mexican cheese blend
• Fresh cilantro, chopped (for garnish)
• Sour cream (for serving, optional)
• Sliced jalapeños (for serving, optional)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Enchilada Sauce:
   • In a medium saucepan, heat olive oil over medium heat. Add flour, chili powder, ground cumin, garlic powder, onion powder, and cayenne pepper. Stir and cook for 1-2 minutes to create a roux.
   • Whisk in crushed tomatoes and chicken broth until smooth. Bring to a simmer and let it cook for 5-7 minutes until the sauce thickens. Season with salt and black pepper to taste. Set aside.
3. Prepare the Chicken Filling:
   • In a large bowl, combine shredded chicken, black beans, corn, diced bell peppers, diced onions, ground cumin, chili powder, salt, and black pepper. Mix well.
4. Assemble the Enchiladas:
   • In each tortilla, place a portion of the chicken filling. Roll the tortilla and place it seam-side down in a baking dish.
5. Pour Enchilada Sauce:
   • Pour the prepared enchilada sauce over the rolled tortillas.
6. Add Cheese:
   • Sprinkle shredded Mexican cheese blend over the top of the enchiladas.
7. Bake:
   • Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
8. Garnish and Serve:
   • Remove from the oven, garnish with chopped cilantro, and let it cool slightly before serving.
   • Serve with sour cream and sliced jalapeños if desired.